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1
Scrub potatoes well; prick with fork in several places. Bake at 375u00b0F for 1 to 1 1/4 hours or until easily pierced with fork.
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2
Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
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3
When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350u00b0F for 30 minutes.
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4
Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
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5
Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
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6
NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
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7
Irish Cooking.
