Twice Baked Cabbage and Corned Beef Potatoes

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READY IN: 1hr 50mins
YIELD: 8 potatoes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375°F.
  • Prick the potatoes with a fork on both sides, then set on a baking sheet.
  • Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
  • 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.
  • 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).
  • 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).
  • Mash the flesh with a potato masher, then season with salt and pepper.
  • Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
  • Spoon/mound the mixture into the potato shells.
  • Drizzle with remaining 1/4 cup melted butter.
  • Increase the oven temperature to 425°F.
  • Place on a baking sheet and bake for about 15 minutes.
  • Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).
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