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St. Patty’s Day Twice-Stuffed Potatoes

Posted by Peggy on March 12, 2013

St. Patty's Day Twice-Stuffed Potatoes
Recipe: St. Patty's Day Twice-Stuffed Potatoes

Ingredients

  • 6 medium-sized russet potatoes
  • Olive oil as needed for rubbing potatoes and cooking cabbage
  • 1/8 pound (1/2 stick) unsalted butter, (or 2-3 tablespoons extra virgin olive oil)
  • 2 tablespoons sour cream, (or plain yogurt)
  • 1 teaspoon minced garlic
  • 10 ounces frozen, chopped spinach, thawed; all excess water wrung out
  • 1 cup plus 1/4 cup grated Irish Cheddar cheese*
  • 2 cups diced green cabbage (about 1/4 of a cabbage head)
  • 3/4 pound cooked corned beef, cut into 1/4-inch slices then 1/2-inch dice
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat oven to 400 degrees.
  2. Rub olive oil over potatoes and lightly sprinkle with kosher salt. Place on middle rack of oven and bake 30 minutes. Prick each potato with a fork and continue cooking until potatoes are tender, about 15 additional minutes.
  3. When potatoes are cool enough to handle but still warm, slice 1/4 piece from the top of each potato and, with a melon baller or spoon, scoop flesh into a large bowl, leave about 1/4-inch-thick shell on the potato “bowl.” Place potato shells on a foil-lined baking sheet.
  4. Mash potato flesh with 3 tablespoons of the butter (or oil), sour cream (or yogurt), garlic and spinach. Reserve.
  5. When mixture is cool, stir in 1 cup of cheese, and season to taste with kosher salt and freshly ground pepper. Stuff potato mixture into potato shells and sprinkle each potato with remaining 1/4 cup cheese. (This can be done up to 24 hours in advance at this point.)
  6. Bake on middle rack in 400-degree oven until heated through. (Time varies according to temperature of the potato prior to cooking; 10-25 minutes.) While potatoes are cooking, heat oil in a sauté pan over medium heat. Cook cabbage with a pinch of salt until tender, about 10-12 minutes. Stir in corned beef and heat. Turn off heat and toss with parsley.
  7. To assemble, spoon corned beef-cabbage mixture over hot potatoes and serve.

*The cheese I used incorporated Irish stout.

Number of servings (yield): 6

Active time: 20 minutes

Bake time: 65-75 minutes

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