Twice-baked potatoes with corned beef. Because when you have leftover corned beef, there’s just one thing to do with it.
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.–Angie Zoobkoff
Twice-Baked Potatoes With Corned Beef
- Quick Glance
- 15 M
- 2 H
- Makes 6
- 6 medium russet potatoes (about 200 g each)
- 1 tablespoon (15 ml) vegetable oil or mild olive oil
- 1/2 cup (113 g) sour cream
- 1/3 cup (80 g) chopped store-bought or homemade corned beef
- 1/4 cup (1 ounce or 28 g) shredded sharp Cheddar cheese
- 2 tablespoons (1 g) minced chives
- 2 tablespoons (30 ml) milk
- 1 tablespoon (15 ml) ketchup (optional)
- 1 tablespoon (15 ml) sweet pickle relish (optional)
- Salt and freshly ground black pepper
- 1. Preheat the oven to 400°F (200°C).
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.