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Double-Baked Corned Beef Potatoes Recipe

Corned beef, cheddar cheese and chives turn ordinary potatoes into party potatoes.
The Cabot Creamery•

You know and love it: It's Cabot cheddar — creamy, awesome and the star of The Cabot Creamery Cookbook. This collection of recipes from dairy farmers across the country is as sharp as it is delicious, and if you're a fan of cheddar cheese, add this book to your food library. 

Double-baked potatoes are always a crowd-pleaser, and this version is perfect for St. Patty's Day or any other day you feel like serving it up. A crunchy slaw with a tangy and light Greek-style yogurt dressing goes well with this dish.

Reprinted with permission from The Cabot Creamery Cookbook

Double-Baked Corned Beef Potatoes Recipe
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Prep Time
30
minutes
Cook Time
1.25
hours
Servings
6
Corned beef, cheddar cheese and chives turn ordinary potatoes into party potatoes.
Total time: 1 hour, 45 minutes
Ingredients
  • 6 medium baking potatoes
  • 1 tablespoon vegetable oil
  • 1/2 cup sour cream
  • 1/3 cup chopped corned beef
  • 1/4 cup (1 ounce) Sharp Light Cheddar
  • 2 tablespoons fresh chives
  • 2 tablespoons milk
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
Directions
  1. Preheat oven to 400°F.
  2. Rub potatoes with oil and place on a baking sheet.
  3. Bake 1 hour or until tender when pierced with a knife.
  4. When cool enough to handle (but not completely cool), slice off tops lengthwise.
  5. Scoop out flesh into a medium bowl, leaving shells intact.
  6. Mash potatoes in a large bowl.
  7. Add sour cream, corned beef, cheddar, chives, milk, ketchup and relish; combine thoroughly.
  8. Season with salt and pepper to taste.
  9. Spoon mixture into potato shells, and place on baking sheet.
  10. Bake about 15 minutes or until heated through.
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