Corned pork and potatoes make a terrific group! This yummy dish is a clean manner to expend any leftover corned beef, or you can purchase a small quantity at a deli. You can even make these beforehand, or make extra to freeze for later.
- 4 large baking potatoes
- 1 tablespoon butter
- 1 medium onion, sliced
- 1-1/2 cups finely chopped cooked corned beef
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon prepared mustard, optional
- 1 cup shredded Swiss cheese
- 1/3 cup Thousand Island salad dressing
- 1/2 cup thinly sliced green onions or minced fresh parsley
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally.
- Stir in corned beef, salt, pepper, and mustard, if desired; heat through. With a sharp knife, cut an “X” in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.
1 stuffed potato: 625 calories, 28g fat (11g saturated fat), 77mg cholesterol, 1060mg sodium, 71g carbohydrate (7g sugars, 9g fiber), 23g protein.