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    You are in: Home / Recipes / Twice Baked Cabbage and Corned Beef Potatoes Recipe
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    Twice Baked Cabbage and Corned Beef Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    1 hr 30 mins

    20 mins

    Kittencalskitchen's Note:

    These twice-baked potatoes are to die for!

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    Units: US | Metric


    1. 1
      Set oven to 375°F.
    2. 2
      Prick the potatoes with a fork on both sides, then set on a baking sheet.
    3. 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. 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. 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. 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. 7
      Mash the flesh with a potato masher, then season with salt and pepper.
    8. 8
      Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
    9. 9
      Spoon/mound the mixture into the potato shells.
    10. 10
      Drizzle with remaining 1/4 cup melted butter.
    11. 11
      Increase the oven temperature to 425°F.
    12. 12
      Place on a baking sheet and bake for about 15 minutes.
    13. 13
      Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).

    Ratings & Reviews:

    • on March 18, 2008


      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.

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    • on May 04, 2007


      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!

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    • on April 21, 2007


      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.

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    Nutritional Facts for Twice Baked Cabbage and Corned Beef Potatoes

    Serving Size: 1 (4281 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 589.2
    Calories from Fat 252
    Total Fat 28.0 g
    Saturated Fat 17.5 g
    Cholesterol 78.4 mg
    Sodium 347.6 mg
    Total Carbohydrate 70.9 g
    Dietary Fiber 10.0 g
    Sugars 7.6 g
    Protein 16.8 g

    The following items or measurements are not included:

    cooked corned beef

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