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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 375°F. | 2. Prick the potatoes with a fork on both sides, then set on a baking sheet. | 3. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes). | 4. While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander. | 5. When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin). | 6. Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin). | 7. Mash the flesh with a potato masher, then season with salt and pepper. | 8. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired. | 9. Spoon/mound the mixture into the potato shells. | 10. Drizzle with remaining 1/4 cup melted butter. | 11. Increase the oven temperature to 425°F. | 12. Place on a baking sheet and bake for about 15 minutes. | 13. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	8			-	-	-	-
green cabbage	1 1/2	1/2	chopped	-	-	-	-
milk	1	cup	fat	552.0	13.296	5.496	57.216
beef	3	cups	sliced cooked corned chopped	-	-	-	-
butter	3/4	cup	melted divided	1026.0	47.141999999999996	32.058	86.4
salt black pepper				-	-	-	-
cheddar cheese	2	cups	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.