Corned Beef Stuffed Irish Potatoes
This is a delicious and fun recipe not only for St. Patrick's Day, but any day of the year. Feel free to use your favorite toppings on the potatoes.
20 Small Red Potatoes
½ Cup Diced Corned Beef Brisket (Sliced Thin from Deli Counter)
½ Cup Grated Cheddar Cheese
¼ Cup Light Cream
1 Tsp. Salt
Clean the potatoes, then prick each potato several times with a fork or knife. Microwave or bake the potatoes until fork tender. When ready, cut each potato in half and cut a small slice from the rounded end so the potato can sit flat. Scoop out the inside of each potato half and place the scooped portion inside a bowl. Mash the potato mixture and add the diced corned beef, ¼ cup of cheddar cheese, the light cream and salt. Mix well to combine all ingredients (adding additional light cream or salt to your taste). Scoop the mixture into the potato half and top with the balance of the grated cheddar cheese. Place on a greased baking sheet and bake in a preheated 400 degree oven for approx. 8-10 minutes (until the cheese has melted). Let the potatoes cool slightly, then top with a dollop of sour cream, chopped chives (or with your favorite toppings).