TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

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Twice-Baked Potatoes with Corned Beef and Cabbage image

Categories     Milk/Cream     Beef     Potato     Bake     Quick & Easy     Fall     Winter     Cabbage     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 5

4 russet (baking) potatoes (2 lb)
2 cups coarsely chopped cabbage (1/2 lb)
1/2 cup whole milk
6 oz sliced cooked corned beef, coarsely chopped (1 1/4 cups)
3/4 stick (6 tablespoons) unsalted butter, melted

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
  • While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
  • Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
  • Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

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