These twice-baked potatoes with corned beef are a super-easy weeknight supper solution and an excellent way to use up that leftover corned beef in your fridge. Heck, it’s also an excellent excuse to make corned beef in the first place.
Twice-Baked Potatoes FAQs
Overmixing mashed potatoes–especially if you use a food processor and even a hand mixer–will cause the potatoes to turn soupy and gummy. So eschew electrical appliances and pull out the old-fashioned potato masher or potato ricer.
A baked potato is done when a fork can easily pierce it. Depending on the size of your potato, that can take anywhere from 45 to 60 minutes.
Russet potatoes are the best choice for baking because they’re high in starch and low in moisture. With so little moisture, they soak up liquid–which is why you don’t want them for soup–but it gives them that perfectly crispy exterior.
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If you can boil water, you can make homemade corned beef. Crafted with a pre-measured amount of salt, sugar, and spices, my kit ensures you’ll create the perfect St. Patrick’s Day meal at home. Bold and spice-forward, each ingredient infuses your brisket with irresistible flavor.
Twice-Baked Potatoes with Corned Beef
Ingredients
- Six (7-ounce) medium russet potatoes
- 1 tablespoon vegetable oil or mild olive oil
- 1/2 cup sour cream
- 1/3 cup chopped store-bought or homemade corned beef
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons minced chives
- 2 tablespoons milk
- 1 tablespoon ketchup (optional)
- 1 tablespoon store-bought or homemade sweet pickle relish (optional)
- Salt and freshly ground black pepper
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This 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 with corned beef 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 to other mashed potatoes you make. I like cheese so I made some with double the amount of cheese. I also topped some with cheese because I prefer this. The cheese adds a good topping when baked for about 20 minutes.
