Ingredients for Twice Baked Cabbage And Corned Beef Potatoes
- Russet Potatoes
- Green Cabbage
- Full Fat Milk
- Cooked Corned Beef
- ¾ cup (1 ½ sticks) butter, melted
- Salt And Black Pepper
- Cheddar Cheese
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How to Make Twice Baked Cabbage And Corned Beef Potatoes
- Preheat oven to 375°F (190°C).
- Prick 4 large russet potatoes with a fork on both sides. Place on a baking sheet.
- Bake for approximately 1 hour, or until the potatoes are fork-tender.
- While potatoes bake, cook 1 pound of shredded cabbage in a saucepan with 2 cups of boiling salted water until tender (about 5-7 minutes). Drain well in a colander.
- Once potatoes are cool enough to handle, cut off the top third of each potato and scoop out the flesh, leaving a ½-inch border. Place the scooped potato flesh in a large bowl.
- Mash the potato flesh with a potato masher.
- Season the mashed potatoes with 1 teaspoon salt and ½ teaspoon black pepper.
- Stir in ½ cup milk, the cooked cabbage, 1 cup cooked and shredded corned beef, and ½ cup (1 stick) melted butter. Season again with salt and pepper to taste.
- Spoon the mixture into the potato shells, mounding slightly.
- Drizzle with the remaining ¼ cup melted butter.
- Increase oven temperature to 425°F (220°C).
- Place the stuffed potatoes on a baking sheet and bake for 15 minutes.
- Remove from oven, sprinkle with ½ cup shredded cheddar cheese, and return to the oven until the cheese is melted and bubbly (about 5-7 minutes).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
30g
Fat
87g
Carbs
23g
