Alan's Stuffed Potatoes

1. 1

   Pierce potatoes a few times and cook in microwave until tender all the way through.

2. 2

   Be sure to turn the potatoes over halfway through cooking so they cook through.

3. 3

   Cooking times vary on size of spud and how many you have in microwave.

4. 4

   Slice potatoes in half lengthways and allow to cool slightly.

5. 5

   Scoop out inside of potato and put in a bowl, leaving the skin intact as a shell.

6. 6

   Put half the potato in bowl into a food processor with corned beef, Worcestershire sauce, parsley and 1 to 2 tablespoons milk.

7. 7

   Process until thoroughly mixed.

8. 8

   Mixture should be easily spooned but not runny.

9. 9

   Spoon mixture into half the potato shells.

10. 10

    Clean processor bowl and put in rest of potato, cheese and 1 to 2 tablespoons of milk.

11. 11

    Spoon into remaining shells.

12. 12

    Put in preheated oven 200C until browned slightly on top.

13. 13

    Also good reheated the next day.

* Per serving · 4 servings · Values may vary.

No additional tips available.