Twice Baked Cabbage And Corned Beef Potatoes

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

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)

Recipe

• 1 set oven to 375°f.
• 2 prick the potatoes with a fork on both sides, then set on a baking sheet.
• 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 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 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 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 mash the flesh with a potato masher, then season with salt and pepper.
• 8 add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
• 9 spoon/mound the mixture into the potato shells.
• 10 drizzle with remaining 1/4 cup melted butter.
• 11 increase the oven temperature to 425°f.
• 12 place on a baking sheet and bake for about 15 minutes.
• 13 remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).