Twice Baked Cabbage and Corned Beef Potatoes

May 11, 2023May 11, 20230 2

Twice Baked Cabbage and Corned Beef Potatoes Recipe

by The Chefin Main

Prep

10 min

Cook

1 hr 30 min

Ready In

1 hr 40 min

Level

Easy

Rating

Ingredients

	8 large russet potatoes
	1 1/2 lbs green cabbage , coarsely chopped ( about 5 cups )
	1 cup full-fat milk ( or use half and half cream )
	3 cups sliced cooked corned beef , coarsely chopped ( can use more )
	3/4 cup melted butter , divided
	salt and black pepper
	2 cups grated cheddar cheese ( or to taste )

Nutrision Information

Servings Per Recipe

Calories

671

Sugar

Fat

41g

Twice Baked Cabbage and Corned Beef Potatoes are a hearty and satisfying dish that is perfect for any occasion. This dish incorporates classic flavors of corned beef and cabbage, but it also takes it to the next level by combining it with mashed potatoes and topping it with melted cheese. The result is a creamy, cheesy dish that is sure to be a hit with anyone who loves comfort food. By using the potato skin as a serving vessel, you have a fun and creative presentation that is also practical. Whether you serve it as a main dish or a side dish, this recipe is sure to impress.

Instructions

1.	Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
2.	Poke the potatoes all over with a fork and place them on the prepared baking sheet. Bake for about 1 hour, or until fork-tender.
3.	In a large skillet, heat 1/4 cup melted butter over medium heat. Add the chopped cabbage and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
4.	Add the chopped corned beef to the skillet with the cabbage and cook for an additional 2-3 minutes, until heated through.
5.	Once the potatoes are done baking, slice off the top third of each potato and scoop out the flesh into a large bowl. Add 1/2 cup of melted butter and the milk to the potato flesh and mash until smooth.
6.	Season with salt and pepper to taste. Stir in the cabbage and corned beef mixture and 1 cup of grated cheddar cheese.
7.	Stuff the potato skins with the mashed potato mixture, and top with the remaining cheddar cheese. Return the potatoes to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.

PROS

The combination of corned beef and cabbage is a classic St.
Patrick’s Day dish, but this recipe puts a unique twist on it that is sure to impress your guests.

By using the potato skin as a serving vessel, you have a fun and creative presentation that is also practical.

CONS

While this dish may be delicious, it is also high in calories and fat, so it should be enjoyed in moderation.

Additionally, if you are looking to make this recipe vegetarian, it may be difficult as the corned beef is a key ingredient.

HEALTH & BENEFITS

Potatoes are a good source of vitamin C and potassium.
The cabbage in this recipe is also high in vitamin C, fiber, and antioxidants.