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Corned Beef Stuffed Baked Potatoes

Corned Beef Stuffed Baked Potatoes Recipe | Easy Savory Comfort Food Dinner Idea

  • Author: Crystal
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

Indulge in these hearty Corned Beef Stuffed Baked Potatoes, a comforting twist on classic comfort food. Tender baked potatoes are split and filled with a savory blend of smoked corned beef, crisp bacon, caramelized onions, and tangy cabbage, then topped with melty Swiss cheese and a creamy horseradish mayo drizzle. Perfect for a satisfying dinner or a crowd‑pleasing potluck.

Ingredients

Scale
  • 4 russet potatoes (7–9 oz each)
  • 1 tbsp kosher salt
  • 1/2 cup warm water
  • 1 tbsp neutral oil
  • 2–3 cups sliced smoked corned beef, warmed
  • 1/2 lb thick-cut bacon, chopped
  • 1/2 onion, finely diced
  • 1/2 green cabbage, diced
  • 3 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 cup mayonnaise
  • 4 tbsp chili sauce
  • 2 tbsp sliced green onions
  • 1 tbsp dill pickle relish
  • 1 tbsp prepared horseradish
  • 1 tsp dried parsley
  • 1 tsp stone-ground mustard
  • 1/2 tsp Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese

Instructions

  1. Preheat oven to 425°F (220°C). Scrub potatoes and pat dry. Pierce each potato several times with a fork, then rub with oil and sprinkle with kosher salt. Place on a baking sheet and bake for 45‑55 minutes, or until tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel‑lined plate. In the same skillet, sauté onion and cabbage until softened, about 4 minutes. Add garlic and cook 30 seconds more.
  3. Remove potatoes from the oven. Let cool slightly, then halve lengthwise. Scoop out a generous portion of flesh, leaving about 1/4‑inch of potato attached to the skin. Brush the interior with warm water.
  4. In a mixing bowl, combine the scooped potato flesh with smoked corned beef, bacon, sautéed onion‑cabbage mixture, parsley, oregano, smoked paprika, black pepper, and Worcestershire sauce. Mix well.
  5. Spoon the filling back into the potato shells, then top each with shredded Swiss cheese.
  6. Return the stuffed potatoes to the oven and bake for an additional 8‑10 minutes, or until the cheese melts and bubbles.
  7. While cheese melts, whisk together mayonnaise, chili sauce, dill pickle relish, prepared horseradish, stone‑ground mustard, and dried parsley to create a tangy sauce. Drizzle over each potato.
  8. Garnish with sliced green onions and serve hot.

Notes

For a lighter version, substitute Greek yogurt for half of the mayonnaise. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in the oven or microwave. This dish pairs well with a crisp green salad.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: B
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed potato
  • Calories: 450
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: corned beef, baked potatoes, comfort food, hearty dinner

Find it online: https://crystalrecipes.com/corned-beef-stuffed-baked-potatoes/