Best 3 Corned Beef Baked Potatoes Recipes
Indulge in the hearty and comforting flavors of Corned Beef Baked Potatoes, a classic dish that combines the richness of corned beef and the fluffy goodness of baked potatoes. Savor the tender corned beef, simmered to perfection in a flavorful broth, and the creamy, melt-in-your-mouth potatoes, perfectly baked until golden brown. This delectable dish is not only a crowd-pleaser but also incredibly easy to prepare, making it a perfect weeknight meal or a delightful addition to your holiday table. Discover three enticing variations in this article: the traditional Corned Beef Baked Potatoes, the Cheesy Corned Beef Baked Potatoes for a cheesy indulgence, and the Corned Beef Baked Potatoes with Vegetables for a colorful and nutritious twist. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy.
Let's cook with our recipes!
CORNED BEEF BAKED POTATOES
Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.
Nutrition Facts : Calories 625 calories, Fat 28g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 1060mg sodium, Carbohydrate 71g carbohydrate (7g sugars, Fiber 9g fiber), Protein 23g protein.
TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE
Categories Milk/Cream Beef Potato Bake Quick & Easy Fall Winter Cabbage Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 5
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.
TWICE BAKED CABBAGE AND CORNED BEEF POTATOES
Make and share this Twice Baked Cabbage and Corned Beef Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h50m
Yield 8 potatoes
Number Of Ingredients 7
Steps:
- Set oven to 375°F.
- Prick the potatoes with a fork on both sides, then set on a baking sheet.
- Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
- While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
- When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
- Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
- Mash the flesh with a potato masher, then season with salt and pepper.
- Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
- Spoon/mound the mixture into the potato shells.
- Drizzle with remaining 1/4 cup melted butter.
- Increase the oven temperature to 425°F.
- Place on a baking sheet and bake for about 15 minutes.
- Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).
Nutrition Facts : Calories 589.3, Fat 28.1, SaturatedFat 17.6, Cholesterol 78.5, Sodium 347.7, Carbohydrate 71, Fiber 10.1, Sugar 7.7, Protein 16.9
Tips:
- Choose the right potatoes: Russet potatoes are the best choice for baking, as they have a high starch content that makes them fluffy and tender.
- Scrub the potatoes well: Before baking, scrub the potatoes thoroughly under cold water to remove any dirt or debris.
- Prick the potatoes: Use a fork to prick the potatoes all over before baking. This will help the potatoes cook evenly and prevent them from bursting.
- Bake the potatoes at a high temperature: Bake the potatoes at 400°F for at least 60 minutes, or until they are tender when pierced with a fork.
- Let the potatoes rest: Once the potatoes are done baking, let them rest for a few minutes before cutting them open. This will help the potatoes retain their moisture.
- Top the potatoes with your favorite toppings: There are endless possibilities for toppings for baked potatoes. Some popular choices include butter, sour cream, cheese, chili, and bacon.
Conclusion:
Baked potatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover corned beef. With so many different ways to top them, there is sure to be a baked potato recipe that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
