Twice-Baked Potatoes Irish Style

The smell of corned beef and cabbage is always in the air come Saint Patty's Day. If you're lucky enough to have some corned beef leftovers, you can make reuben sandwiches or mix it in with some spuds for Twice-Baked Potatoes Irish Style. One of my former leprechaun co-workers passed this little secret to me. It's great for a late breakfast (the day after the green beer bash) or a nice lunch. For 6-8 people you'll need:

4 ea.                medium baking potatoes
4 TB                 butter
1/4 cup              finely diced onion
1/4 cup              finely diced green pepper
2 TB                 cream
1 tsp                worcestershire sauce
to taste             salt and pepper
1 tsp                minced parsely
2 cups               shredded corned beef
8 ea.                eggs, poached (optional)

Bake the potatoes in the oven. Let cool. Cut into halves and scrape out the potato leaving about 1/4 inch of potato all around the skin for a bowl effect. Mash the potatoes with the cream. Set aside. Melt the butter in a saute pan and cook the onions and green pepper until the onions are translucent. Add these to the potato mixture with the corned beef and the rest of your seasonings. Mix well.

Stuff the shells with your potato mixture and bake in a 350 degree oven for 30 minutes. You can serve them with a poached egg on top of the potato if it's for breakfast or a side of green beer for lunch. And as always, a creative cook is a good cook.