Deliciously tender Corned Beef Stuffed Potatoes are the perfect leftover recipe! Made with baby red potatoes, savory corned beef and melted cheddar cheese. A truly tasty way to use up leftover corned beef!
Leftover Corned Beef Stuffed Potatoes
Of course we make our famous Corned Beef Recipe on St. Patrick’s Day, but we love it so much that we make it a few more times during the year, too.
Usually we’ll get a couple of dinners out of the corned beef, depending on who’s around. But after that we’re looking to transform those corned beef leftovers into something a little different. In comes these Corned Beef Stuffed Potatoes, a 4 ingredient, super easy appetizer or snack that you’re going love.
Ingredients For This Leftover Corned Beef Recipe
So of course we have to have the leftover corned beef. For this recipe you’ll need about 3/4 of a pound of corned beef, give or take. If you want to make these stuffed potatoes and you don’t have leftover corned beef, just head to the deli counter and grab it there.
- Cooked Corned Beef: A great way to use leftover corned beef, or head to your deli counter and get some sliced corned beef that you can either dice up or shred.
- Baby Red Potatoes: We love to buy the potatoes that you can microwave right in the bag to make this recipe super easy! Yellow potatoes will work just fine, too.
- Cheddar Cheese: A sharp Irish cheddar is perfect for topping these stuffed potatoes but any cheddar cheese that you like will work.
- Chives: Just a pop of color and a mild onion flavor on top of the stuffed potatoes, totally optional but we love the pop of flavor and color.
How To Make Corned Beef Stuffed Potatoes
- Cook The Potatoes: As we mentioned, we love the ease of buying potatoes that steam right in the bag. If you don’t have that available, you can boil or bake the potatoes until they are fork tender.
- Slice and Scoop: Once the potatoes have cooled slightly, slice them in half lengthwise and then scoop out a little of the flesh so that there’s room to hold the corned beef. Place the potatoes on a baking sheet and season with salt and pepper.
- Fill and Bake: Fill the potato halves with diced or shredded corned beef and then top with shredded cheddar cheese. Bake at 400 degrees for 8-10 minutes until the cheese on top is melted. Garnish with chopped chives and serve.
What If I Don’t Have Leftover Corned Beef?
No worries! As we mentioned before, just head to the deli counter and ask for 3/4 of a pound of corned beef. You can get it sliced thicker like we did here if you want to dice the corned beef, or just a thinner slice that you can chop up or shred to fill the potatoes.
What Else Can I Use To Fill These Stuffed Potatoes?
Of course these Stuffed Corned Beef Potatoes were born out of a leftover corned beef idea, but there’s lots more that you can stuff into these baby reds!
- Cooked and crumbled ground beef: seasoned with garlic powder, salt and pepper and then topped with American or cheddar cheese. Add pickles to the top for a cheeseburger feel.
- Cooked and crumbled Italian Sausage: Season with dried oregano, garlic powder, salt and pepper and then top with mozzarella cheese. Add a dollop of marinara sauce on top.
- Shredded Chicken: Leftover chicken would also be great, season how you like and mix with barbecue sauce, teriyaki sauce or a buffalo wing sauce and top with your cheese of choice.
How Long Does Leftover Corned Beef Last In The Fridge?
Use up leftover corned beef within 3-4 days. Here’s where a lot of people get confused, just because you have now transformed your leftovers into these Corned Beef Stuffed Potatoes, it doesn’t give you more time.
If you make these potatoes on day 2 of your leftover corned beef, then you need to finish up these potatoes in a couple of days. Just because you’re cooking the corned beef for a second time, it doesn’t extend the shelf life of the corned beef!
Looking For More Leftover Corned Beef Recipes?
- Corned Beef Hash
- Corned Beef Stuffed Mushrooms
- Corned Beef & Shaved Brussels Spaghetti
- Corned Beef & Potato Chowder
- Corned Beef Tater Tots
- Reuben Fritters
Deliciously tender Corned Beef Stuffed Potatoes are the perfect leftover recipe! Made with baby red potatoes, corned beef and melted cheddar cheese. A truly tasty way to use up leftover corned beef!
- 2 – 24 oz. bags (microwave in bag) small red potatoes
- 3/4 pound cooked corned beef, diced or shredded
- 8 ounces sharp cheddar cheese, grated
- 1/4 cup chopped chives
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Microwave the potatoes according to the package directions. Remove from the bag onto a board and let cool until you can handle them.
- Slice the potatoes in half lengthwise and then scoop out a little of the flesh until you create a hold for the corned beef to sit in. Place the potato halves onto a parchment lined baking sheet.
- Fill the potatoes with the corned beef and then top each potato with some of the cheddar cheese. Bake the potatoes for 8-10 minutes until the cheese is melted and the potatoes are warmed through.
- Top with chives and serve.
- Category: Appetizers
- Method: Oven
- Cuisine: American
Keywords: mantitlement, leftover corned beef recipe, leftover recipe, potato recipe, party food, game day food, potato skins