Twice Baked Cabbage and Corned Beef Potatoes

Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

These twice-baked potatoes are to die for!

Ingredients Nutrition


  1. Set oven to 375°F.
  2. Prick the potatoes with a fork on both sides, then set on a baking sheet.
  3. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
  4. While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
  5. When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
  6. Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
  7. Mash the flesh with a potato masher, then season with salt and pepper.
  8. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
  9. Spoon/mound the mixture into the potato shells.
  10. Drizzle with remaining 1/4 cup melted butter.
  11. Increase the oven temperature to 425°F.
  12. Place on a baking sheet and bake for about 15 minutes.
  13. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).
Most Helpful

5 5

I think I will always make an extra corned beef on St. Pat's Day and make this our traditional meal for March 18 from now on. I used buttermilk and skipped the butter and cheese. We didn't miss them as corned beef is very rich on its own. We both loved this meal.

4 5

Enjoyed this recipe! Since it was just the two of us I sized the recipe down to 2 people. I did add some chopped green onion and I forgot to add the milk but it really didn't hurt anything cause we both really enjoyed the potatoes. Thanks for sharing the recipe!

4 5

I used the exact ingredients but due to a busy week didn't have time to follow the method of this recipe exactly. Rather than deal with the fuss of stuffing the potatoes I diced the potatoes (skin on) tossed it together with other ingredients for a quick, delicious mid-week casserole. Added to my regular rotation of recipes due to great taste and ease of preparation.