Twice Baked Cabbage And Corned Beef Potatoes

1. 1

   Set oven to 375u00b0F.

2. 2

   Prick the potatoes with a fork on both sides, then set on a baking sheet.

3. 3

   Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).

4. 4

   While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.

5. 5

   When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).

6. 6

   Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).

7. 7

   Mash the flesh with a potato masher, then season with salt and pepper.

8. 8

   Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.

9. 9

   Spoon/mound the mixture into the potato shells.

10. 10

    Drizzle with remaining 1/4 cup melted butter.

11. 11

    Increase the oven temperature to 425u00b0F.

12. 12

    Place on a baking sheet and bake for about 15 minutes.

13. 13

    Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.