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

Why are my twice-baked potatoes gummy?

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.

How do you know when a baked potato is fully cooked?

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.

What’re the best potatoes to use when making baked potatoes?

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.

A black pouch of Leite's Culinaria Corned Beef Cure and Cook Kit.

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Corned Beef Cure + Cook Kit

Four twice-baked potatoes with corned beef on a baking sheet.

Twice-Baked Potatoes with Corned Beef

4.67 / 3 votes
These twice-baked potatoes with corned beef are potato jackets stuffed with fluffy mashed potatoes, Cheddar cheese, and corned beef. Perfect for dinner on its own or as a side.
David Leite
Servings6 potatoes
Calories273 kcal
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time2 hours


  • 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


  • 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.
The Cabot Creamery Cookbook

Adapted From

The Cabot Creamery Cookbook

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Serving: 1 potatoCalories: 273 kcalCarbohydrates: 39 gProtein: 8 gFat: 10 gSaturated Fat: 4 gMonounsaturated Fat: 4 gCholesterol: 22 mgSodium: 217 mgFiber: 3 gSugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2015 Cabot. Photo © 2015 Time, Inc.. All rights reserved.

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.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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