Twice Baked Cabbage and Corned Beef Potatoes
Elevate your comfort food game with these hearty and flavorful Twice Baked Cabbage and Corned Beef Potatoes! Perfectly seasoned russet potatoes are baked until tender, then transformed into creamy mashed potato boats loaded with tangy sour cream, sharp cheddar cheese, and a savory blend of sautéed cabbage and diced corned beef. Finished with a golden, bubbly layer of cheese and a sprinkle of paprika, these twice-baked delights bring a comforting Irish-inspired twist to your dinner table. Ideal for a cozy family meal or a standout side dish, this recipe marries simplicity with indulgence for a dish that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 tablespoons butter
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 0.25 cup milk
- 2 cups green cabbage
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cooked corned beef
- 0.25 cup chopped green onions
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes clean. Prick each potato several times with a fork.
Place the potatoes directly on the oven rack and bake for 50-60 minutes or until fork-tender.
While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the shredded cabbage and sauté for 5-7 minutes until softened. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
When the potatoes are done baking, remove them from the oven and let them cool slightly, about 10 minutes.
Slice the top off each potato lengthwise and carefully scoop out the flesh into a large bowl, leaving the skins intact to create a shell.
Add the butter, sour cream, milk, 1 cup of shredded cheddar cheese, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the potato flesh. Mash everything together until smooth and creamy.
Fold in the sautéed cabbage, chopped corned beef, and green onions into the potato mixture.
Spoon the potato filling back into the potato shells, mounding it up slightly.
Place the stuffed potatoes on a baking sheet lined with parchment paper. Sprinkle the remaining 1/2 cup of cheddar cheese over the tops of the potatoes.
Return the potatoes to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.
Remove the potatoes from the oven and sprinkle with a light dusting of paprika for color and flavor.
Serve warm and enjoy your Twice Baked Cabbage and Corned Beef Potatoes!
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.5 g | 266% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 6301 mg | 274% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 29.0 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1788 mg | 138% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4558 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
