Twice-baked potatoes with corned beef. Because when you have leftover corned beef, there’s just one thing to do with it.
Twice-Baked Potatoes With Corned Beef
- Quick Glance
- Quick Glance
- 15 M
- 2 H
- Makes 6
Preheat the oven to 400°F (200°C).
Rub the potatoes with oil and place them on a baking sheet lined with parchment paper or aluminum foil. Bake until tender when pierced with a knife, 45 to 60 minutes. Let the potatoes rest until they’re cool enough to handle but not completely cool.
Slice off the top 1/3 of each potato lengthwise. Scoop out the fluffy baked potato from the skin into a medium bowl, leaving the peel and about 1/4 inch of the outermost potato intact to create a shell.
Using a handheld potato masher, mash the potatoes until fluffy. Add the sour cream, corned beef, Cheddar, chives, and milk to the mashed potatoes and combine thoroughly. Stir in the ketchup and relish, if using. Season with salt and pepper to taste.
Spoon the mashed potato and corned beef mixture into the baked potato shells and place them on a baking sheet. Bake until the potatoes are slightly browned and crisp on top and the filling is completely heated through, 10 to 20 minutes.
Recipe Testers Reviews
This twice-baked potatoes recipe was a great way to use up leftover corned beef and my whole family loved it. They reheated very well the next day for lunch, too! I added the ketchup but not the relish. Easy-to-follow recipe. Great twice-baked potatoes!
These twice-baked potatoes are excellent for leftover corned beef. I'm not even a big fan of corned beef by itself but I liked the accent it gave these twice-baked potatoes. It's also flexible, so once you bake it, you can add any other ingredients that you prefer in other mashed potatoes you make. I like cheese so I made some with double the amount of cheese. I also topped some with cheese and baked without putting the shell top back on and I prefer this. The cheese adds a good topping when baked for about 20 minutes.