Ingredients and Weight: * 8 large russet potatoes (about 2 pounds) * 1/2 cup (1 stick) unsalted butter, melted * 1/4 cup sour cream * 1/4 cup milk * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/2 cup chopped green onions * 1/4 cup chopped parsley * 1 pound cooked and shredded corned beef * 1 cup shredded cheddar cheese
Preparation Time: * 40 minutes
Cooking Time: * 90 minutes
Difficulty Level: * 2 (Medium)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Scrub potatoes clean and pierce each potato with a fork several times. 3. Bake potatoes for 90 minutes, or until tender. 4. While potatoes are baking, prepare the stuffing. In a large bowl, combine butter, sour cream, milk, salt, pepper, green onions, parsley, corned beef, and cheese. 5. Remove potatoes from oven and let cool slightly. 6. Cut each potato in half lengthwise and scoop out the flesh into the prepared stuffing. 7. Fill potato skins with the stuffing and return to oven. 8. Bake for 30 minutes, or until heated through.
Nutritional Information: * Calories: 400 per serving * Fat: 20g * Carbohydrates: 45g * Protein: 25g
Dish Characteristics: * Rich and flavorful * Creamy and cheesy * Hearty and satisfying
User Comments: * "This Irish Stuffed Baked Potato is the perfect comfort food for a cold night." * "The combination of corned beef and cheese is absolutely divine." * "I'll definitely be making this again for my next St. Patrick's Day party." * "I used mashed potatoes for the filling. It turned out so creamy and delicious." * "I added a dollop of sour cream on top of each potato half before baking. It gave it an extra zing."
Special Precautions and Tips: * Use a sharp knife to cut the potatoes in half to prevent them from breaking. * Don't overstuff the potato skins, or they may burst. * If the stuffing is too dry, add more milk or sour cream. * If the stuffing is too wet, add more shredded cheese or breadcrumbs.