Best 2 Twice Baked Cabbage And Corned Beef Potatoes Recipes

Calling all comfort food lovers: this twice-baked cabbage and corned beef recipe is a culinary symphony that will tantalize your taste buds and warm your soul. Picture tender, slow-cooked corned beef enveloped in a creamy, cheesy twice-baked cabbage casserole, topped with a golden-brown crust. But that's not all – this article also features a delightful selection of corned beef and potato recipes to satisfy every craving. From the classic boiled corned beef and cabbage to savory corned beef hash and shepherd's pie, you'll find a treasure trove of dishes that showcase the irresistible flavors of corned beef. Let's dive into this feast of corned beef goodness!

Check out the recipes below so you can choose the best recipe for yourself!

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

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

Ingredients

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.

TWICE BAKED CABBAGE AND CORNED BEEF POTATOES

Twice Baked Cabbage and Corned Beef Potatoes image

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

Ingredients

8 large russet potatoes
1 1/2 lbs green cabbage, coarsely chopped (about 5 cups)
1 cup full-fat milk (or use half and half cream)
3 cups sliced cooked corned beef, coarsely chopped (can use more)
3/4 cup melted butter, divided
salt and black pepper
2 cups grated cheddar cheese (or to taste)

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:

For a crispier corned beef topping, broil the potatoes for the last few minutes of cooking.
If you don't have leftover corned beef, you can use deli-sliced corned beef or canned corned beef.
To save time, you can use pre-cooked cabbage.
Add a sprinkle of shredded cheddar cheese to the potatoes before baking for an extra cheesy flavor.
Serve the twice-baked cabbage and corned beef potatoes with a side of sour cream or horseradish sauce.

Conclusion:

Twice-baked cabbage and corned beef potatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of cabbage, corned beef, and potatoes is a classic flavor combination that is sure to please everyone at the table. This dish is also a great way to use up leftover corned beef from St. Patrick's Day.