Time 25m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Pierce 2 (10-oz) russet potatoes with a fork; microwave on HIGH for 10 minutes or until soft when gently squeezed. Cut in half and fluff potatoes with a fork; season each with 1/2 tablespoons butter and salt and pepper to taste. Top each potatoe with 2 tablespoons shredded Kerrygold Blarney Castle Cheese (Raley’s Deli), 3 tablespoons sliced and diced corned beef, 1 tablespoons sliced green onion tops and another 2 to 3 tablespoons cheese. Bake at 400F for 10 minutes.
Time 1h45m Yield 4 main course servings, or 8 side dish servings Number Of Ingredients 6 Steps:
Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
Time 1h20m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins. Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes. Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese. Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Time 1h45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork. Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender. When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes. Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness. Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings. NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat. Irish Cooking.
More about “irish stuffed baked potato recipes”
Time 1h30m Yield 10 servings. Number Of Ingredients 8 Steps:
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
