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!
Scale
Ingredients
- 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
Instructions
- 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
