Twice Baked Cabbage And Corned Beef Potatoes

• 8 large russet potatoes
• 1 1/2 lbs green cabbage, coarsely chopped (about 5 cups)
• 1 cup full-fat milk (or use half and half cream)
• 3 cups sliced cooked corned beef, coarsely chopped (can use more)
• 3/4 cup melted butter, divided
• salt and black pepper
• 2 cups grated cheddar cheese (or to taste)

1. Set oven to 375u0b0F.
2. Prick the potatoes with a fork on both sides, then set on a baking sheet.
3. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
4. While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander.
5. When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin).
6. Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin).
7. Mash the flesh with a potato masher, then season with salt and pepper.
8. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
9. Spoon/mound the mixture into the potato shells.
10. Drizzle with remaining 1/4 cup melted butter.
11. Increase the oven temperature to 425u0b0F.
12. Place on a baking sheet and bake for about 15 minutes.
13. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).

russet potatoes, green cabbage, fullfat milk, beef, butter, salt, cheddar cheese

Taken from www.food.com/recipe/twice-baked-cabbage-and-corned-beef-potatoes-156108 (may not work)