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Irish Corned Beef Potato Skins
from
Doreen Fang
Irish Corned Beef Potato Skins
Recipe by Doreen Fang
Ingredients
3 Medium russet potatoes
Vegetable Oil
Kosher salt
Black pepper
4 oz Corned beef, finely diced
2 Tbsp Onion, finely diced
1 Tbsp Unsalted butter
1/8 tsp Black pepper
4 slices Bacon
1 ¼ cup Kerrygold Dubliner cheese, grated
1 ¼ cup Monterey Jack cheese, grated
3 Tbsp Green onions, fine diced
2 tsp Italian parsley, finely minced
¼ tsp Black pepper
2 Tbsp Green onion
Sour cream
Preparation
Preheat oven to 425°. Clean and scrub potatoes, pat dry. Rub entire potato skins with oil, lightly salt entire potato and place potatoes on a sheet pan. Bake for approximately 1 hour till tender. Allow to cool, then cut the potatoes lengthwise in half. Scoop out the centers, leaving about ½ inch thick layer of cooked potato on skins. Salt and pepper the insides of the potatoes. Oil a baking sheet and place the potatoes, skin side down. Maintain the same 425° oven temperature.
In a small sauté pan over medium/high heat, add the butter, melt, add the onions and corned beef and sauté for a few minutes till slightly browned. Remove from pan, cool. Cook off in a medium pan over medium/high heat until brown and crisp. Remove from pan and put the strips on a paper towel to absorb the excess oil. Chop/crumble up the bacon. In a medium bowl, add the corned beef mixture, bacon, cheeses, 2 Tbsp of green onion, parsley and black pepper. Combine thoroughly. Fill the potato halves with the mixture. Bake until the skins are crisp and the cheese mixture melts, about 25 minutes.
Transfer the skins to a platter. Put a dollop of sour cream and sprinkle with green onions. You can also add extra crumbled bacon on top.
Yield: 6 appetizer servings
Note: You can also quarter the potatoes for smaller serving sizes. These can be made the day before, and baked off the next day before serving. Allow the potatoes to come to room temp before baking so it won’t take as long.
Vegas