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.
- 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, shredded
- 2 tablespoons fresh chives, minced
- 2 tablespoons milk
- 1 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- Preheat oven to 400°F.
- Rub potatoes with oil and place on a baking sheet.
- Bake 1 hour or until tender when pierced with a knife.
- When cool enough to handle (but not completely cool), slice off tops lengthwise.
- Scoop out flesh into a medium bowl, leaving shells intact.
- Mash potatoes in a large bowl.
- Add sour cream, corned beef, cheddar, chives, milk, ketchup and relish; combine thoroughly.
- Season with salt and pepper to taste.
- Spoon mixture into potato shells, and place on baking sheet.
- Bake about 15 minutes or until heated through.
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