Twice Baked Cabbage And Corned Beef Potatoes

These twice-baked potatoes are to die for!!

Set oven to 375f.

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.

While the potatoes are baking , cook the cabbage in a saucepan with boiling salted water until tender 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.

Carefully scoop out the flesh from the potatoes.

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 425f.

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.

russet potatoes, green cabbage, full-fat milk, cooked corned beef, butter, salt and black pepper, cheddar cheese