1. Set oven to 375°F. 2. Prick the potatoes with a fork on both sides, then set on a baking sheet. 3. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes). 4. 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. 5. 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). 6. 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). 7. Mash the flesh with a potato masher, then season with salt and pepper. 8. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired. 9. Spoon/mound the mixture into the potato shells. 10. Drizzle with remaining 1/4 cup melted butter. 11. Increase the oven temperature to 425°F. 12. Place on a baking sheet and bake for about 15 minutes. 13. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
