Double-Baked Corned Beef Potatoes

• 6 medium baking potatoes
• 1 tablespoon vegetable oil
• 1/2 cup sour cream
• 1/3 cup chopped corned beef
• 1/4 cup (1 ounce) Sharp Light Cheddar, shredded
• 2 tablespoons fresh chives, minced
• 2 tablespoons milk
• 1 tablespoon ketchup
• 1 tablespoon sweet pickle relish

1. Preheat oven to 400F.
2. Rub potatoes with oil and place on a baking sheet.
3. Bake 1 hour or until tender when pierced with a knife.
4. When cool enough to handle (but not completely cool), slice off tops lengthwise.
5. Scoop out flesh into a medium bowl, leaving shells intact.
6. Mash potatoes in a large bowl.
7. Add sour cream, corned beef, cheddar, chives, milk, ketchup and relish; combine thoroughly.
8. Season with salt and pepper to taste.
9. Spoon mixture into potato shells, and place on baking sheet.
10. Bake about 15 minutes or until heated through.

baking potatoes, vegetable oil, sour cream, corned beef, fresh chives, milk, ketchup, sweet pickle

Taken from www.foodrepublic.com/recipes/double-baked-corned-beef-potatoes-recipe/ (may not work)