Name: Beef and cheese stuffed potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 potatoes large; 300 g corned beef finely chopped; 80 g emmental cheese grated; 3 spring onions finely chopped; 1 garlic cloves, finely chopped; 30 ml horseradish; 80 ml cream cheese softened; 45 ml parmesan cheese grated; 15 ml paprika ground

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Ingredients (9)

4	potatoes — large
300 g	corned beef — finely chopped
80 g	emmental cheese — grated
3	spring onions — finely chopped
1	garlic — cloves, finely chopped
30 ml	horseradish
80 ml	cream cheese — softened
45 ml	parmesan cheese — grated
15 ml	paprika — ground

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Method:

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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