Best 2 Twice Baked Cabbage And Corned Beef Potatoes Recipes

Twice baked cabbage and corned beef potatoes are a delicious and hearty dish that is perfect for a cold winter day. The cabbage is tender and flavorful, while the potatoes are crispy on the outside and fluffy on the inside. The corned beef adds a salty and savory flavor that brings the dish together. This recipe is easy to make and can be tailored to your own preferences.

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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:

Soak the corned beef in cold water overnight before cooking. This will help to remove the excess salt and make the meat more tender.
Use a large pot to cook the corned beef. The meat should be completely covered in water.
Add vegetables and spices to the pot with the corned beef. This will help to flavor the meat and the broth.
Bring the pot to a boil, then reduce the heat and simmer the corned beef for 2-3 hours, or until the meat is tender.
Remove the corned beef from the pot and let it cool slightly. Then, shred the meat and set it aside.
While the corned beef is cooking, prepare the cabbage and potatoes.
Shred the cabbage and slice the potatoes.
In a large skillet, heat some butter or oil over medium heat. Add the cabbage and potatoes and cook until they are tender.
Add the shredded corned beef to the skillet and stir to combine.
Season the mixture with salt, pepper, and any other desired spices.
Transfer the mixture to a baking dish and top with cheese.
Bake the dish in a preheated oven at 350 degrees Fahrenheit for 20-30 minutes, or until the cheese is melted and bubbly.

Conclusion:

Twice-baked cabbage and corned beef potatoes is a delicious and easy-to-make dish that is perfect for a St. Patrick's Day celebration or any other occasion. The corned beef is tender and flavorful, and the cabbage and potatoes are cooked to perfection. The cheese topping adds a creamy and cheesy flavor that takes the dish to the next level. This dish is sure to be a hit with everyone who tries it.