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1
Begin by preheating oven to 400 degrees F. Poke the top of each potato with a fork and place on a baking sheet.
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2
Cook in the oven for 1 hour.
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3
Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
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4
Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise.
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5
Be gentle and scoop out the potato, leaving a bit so the skin holds up.
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6
You still want some potato in the shell.
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7
Brush the interior and exterior of each potato skin with the melted butter.
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8
Season the inside of each skin with salt and pepper.
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9
Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
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10
Remove them from the oven and prepare everything for the next step.
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11
Get 2 skillets out and preheated on the stove over medium heat.
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12
To one, add the corned beef.
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13
I like a bit of that crispy edge of the corned beef.
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14
Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.
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15
To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef.
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16
Cook on medium heat until the sauerkraut comes to a simmer.
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17
Its time to prepare the potato skins.
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18
If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.
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19
Top each skin with the crispy, shredded corned beef.
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20
Add a bit of sauerkraut to the top, and drizzle with the remoulade.
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21
Happy St. Pattys Day!
