Double-Baked Corned Beef Potatoes Recipe

We may receive a commission on purchases made from links.

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
No Ratings
Prep Time
30
minutes
Cook Time
1.25
hours
Servings
0
servings
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.
  11. How To Make A Perfect Baked Potato
  12. Chorizo Potato Bites Recipe
  13. Salt 'N Vinegar Roasted Potatoes Recipe
Rate this recipe