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. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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