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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often. After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them. I have three grown childrenplus five grandchildren whom I keep supplied with frozen yogurt and cookies! Ingredients:
4 large baking potatoes |
2 cups finely diced cooked corned beef |
1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped |
1/2 cup shredded swiss cheese |
3 tablespoons sliced green onions |
1 garlic clove, minced |
1 tablespoon prepared horseradish |
1 teaspoon caraway seeds |
1 package (3 ounces) cream cheese, softened |
3 tablespoons grated parmesan cheese |
paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
2. When 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.
3. In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
4. Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
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