Beef and cheese stuffed potatoes

Recipe from: 25 March 2015
recipes, potato, bake

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 4
    large potatoes
  • 300
    corned beef, finely chopped
  • 80
    grated Emmenthal
  • 3
    spring onions, finely chopped
  • 1
    garlic clove, finely chopped
  • 30
  • 80
    cream cheese, softened
  • 45
    Parmesan, freshly grated
  • 15
    ground paprika



Preheat the oven to 180°C.

Scrub and pierce the potatoes with a fork and bake until the potatoes are tender, about 40 – 50 minutes.  
In a large mixing bowl, combine the corned beef, cheese, onions, garlic and horseradish and set aside.
When the potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

In a large mixing bowl, mash the potatoes with the cream cheese and stir in the corned beef mixture. Mound potato mixture into potato shells and place on a baking tray. Bake for 20 minutes.  
Sprinkle with the Parmesan and paprika and bake until the cheese has melted, for a further 5 minutes.

Recipe reprinted with permission of Potato SA.
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Read more on: potato  |  bake  |  recipes


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