Ingredients for Irish Potatoes Stuffed With Corned Beef
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How to Make Irish Potatoes Stuffed With Corned Beef
- Preheat oven to 375°F (190°C). Scrub 4 large russet potatoes thoroughly and prick several times with a fork.
- Bake potatoes directly on the oven rack for 60-75 minutes, or until easily pierced with a fork.
- While potatoes bake, melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add 1 medium onion, chopped, and 1/2 green bell pepper, chopped, to the skillet. Sauté until softened, about 5-7 minutes.
- Once potatoes are cool enough to handle, carefully slice off the top 1/4 inch of each potato.
- Scoop out the potato flesh, leaving a 1/4-inch-thick shell. Set shells aside.
- In a large bowl, mash the cooked potato flesh with 2 tablespoons of butter until smooth.
- Gradually add 1/4 cup of milk, mixing until a fluffy, stiff mashed potato mixture is formed.
- Stir in 1 cup of drained, flaked corned beef, the sautéed onions and peppers, 1 teaspoon Worcestershire sauce, salt, and pepper to taste.
- Fill the potato shells generously with the corned beef mixture.
- Return stuffed potatoes to the oven and bake at 350°F (175°C) for 30 minutes.
- Meanwhile, prepare poached eggs: In a small saucepan, bring 1 cup of water, 1 teaspoon salt, and 1 tablespoon white vinegar to a gentle boil.
- Crack 4 eggs, one at a time, into individual small bowls.
- Gently create a whirlpool in the simmering water and carefully slide each egg into the water.
- Poach eggs for 3-4 minutes, or to desired doneness.
- Carefully remove poached eggs with a slotted spoon.
- Place one poached egg on top of each stuffed potato.
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
9g
Fat
45g
Carbs
9g
