Beef and cheese stuffed potatoes

4 servings Prep: 15 mins, Cooking: 1 hr 10 mins
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A simple dish that you'll have success with again and again.

By Food24 March 25 2015
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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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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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