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CORNED BEEF STUFFED POTATOES

Loaded with corned beef and cheddar cheese, these tasty twice-baked potatoes are so delicious, you’ll serve them all year long not just for St. Patrick’s Day.

Prep Time 15m | Cook Time 90m | Ingredients 8 | Serves 8

Directions

  • Preheat oven to 425°F. Prick potatoes all over with fork. Bake on parchment paper-lined baking sheet for 45 to 60 minutes or until tender. Cool for 10 minutes.
  • Cut each potato in half lengthwise. Scoop flesh into a bowl, leaving thin shell and keeping skins intact. Place potato shells back on baking sheet. Add sour cream, butter, Worcestershire sauce, salt, pepper, garlic powder, paprika and cayenne to bowl; mash mixture until smooth. Stir in 1 cup cheese and half green onions.
  • Divide potato mixture evenly among potato shells. Top with corned beef and sprinkle with remaining cheese.
  • Bake for 12 to 15 minutes or until heated through and cheese melts. Sprinkle with remaining green onions.

Tips:

Substitute Swiss or Gruyère cheese for Cheddar cheese.

Ingredients

  • 4 baking potatoes
  • 1/3 cup sour cream
  • 2 tbsp butter, room temperature
  • 1 tsp Worcestershire sauce
  • 1/4 tsp each salt, pepper, garlic powder and paprika
  • Pinch cayenne pepper
  • 1 ½ cups shredded Cheddar cheese, divided
  • 4 green onions, thinly sliced, divided
  • 2 cups shredded, cooked Grobbel’s Gourmet Corned Beef, Flat Cut (leftovers are great)

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CORNED BEEF STUFFED POTATOES