They are easy to make, super cute, and tasty, little bites of corned beef goodness. You start by boiling small red potatoes until they are fork tender. Don’t over cook them because you want them to be able to hold up to being cut open and stuffed. When the potatoes are cooked and have had time to cool cut them in half and scoop out the middle. Save the scooped out potato in a small bowl for later. Cut a thin slice off the bottom of the potato (making sure not to go into the hollow part!) to give it a flat bottom to sit on.
Once all of the potato halves are scooped out take that bowl of saved potato centers and add to it 1/4 cup cheddar cheese, 1/2 cup of diced corned beef, and 1 tablespoon of melted butter. Press the mixture into each potato half and then place them on a baking sheet and pop them in a 400°F oven for 10 minutes.
- 20 Red Potatoes, small (golf ball size)
- ½ c Corned Beef
- ¼ c Cheddar Cheese, shredded
- 1 Tbsp Butter, melted
- Salt
- Sour cream (optional)
- Fill a large pot with water and bring it to a boil.
- Add potatoes and boil until they are fork tender.
- Preheat oven to 400°F
- Once potatoes are cooked and have cooled cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
- Scoop out the inside of each potato half saving the potato insides in a bowl.
- Add cheese, corned beef, butter to the bowl with the saved potato insides.
- Salt mixture to taste. Also sprinkle some salt over the potato halves.
- Scoop mixture into potato halves and then place them on a baking sheet.
- Place baking sheet in oven for 10 minutes.
- Remove from oven and serve with a dollop of sour cream.
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