Tomorrow is Potato Day…I mean St. Patrick’s Day! Partake in the festivities by trying out one of these recipes!
Irish Potato Bites
Ingredients:
1 Pkg. of Side Delights™ Real Red Petite Potatoes
½ C Corned Beef
¼ C Cheddar Cheese, shredded
1 Tbsp. Butter, melted
Salt
Sour Cream (optional)
Directions:
Fill a large pot with water and bring it to a boil. Add potatoes and boil until they are fork tender.
Preheat oven to 400° F.
Once potatoes are cooked and have cooled, cut each one in half and cut a small slice off of the rounded end so the potato can sit up.
Scoop out the inside of each potato half saving the potato insides in a bowl. Add cheese, corned beef and butter to the bowl with the saved potato insides. Salt mixture to taste. Also, sprinkle some salt over the potato halves.
Scoop mixture into potato halves and then place them on a baking sheet. Place baking sheet in oven for 10 minutes.
Remove from oven and serve with a dollop of sour cream.
Recipe from White Lights on Wednesday
Twice Baked Stuffed Reuben Potatoes
Ingredients:
4 Green Thumb Farms Chef Potatoes
2 C Cooked Corned Beef, chopped
2 C Swiss Cheese, shredded
1 14 oz. can Sauerkraut, drained
¼ C Russian Dressing, more for topping
4 Tbsp. Unsalted Butter
2 Tbsp. Sour Cream
2 Green Onions, chopped
Directions:
Preheat your oven to 425° F.
Poke a few holes into your potatoes and wrap in foil. Bake for about an hour until the potato is soft. Once fully cooked remove from the oven, carefully unwrap and let rest for about 10 minutes to cool slightly.
Cut the potato down the middle, scoop out the potato insides (careful to keep the potato skin intact) and add them to the bowl of an electric mixer. Place your potato skin “shells” onto a baking sheet and bake for another 10 minutes to create a “bowl” for your stuffed potato goodness.
In your mixer bowl full of potato insides add corned beef, 1 cup Swiss cheese, sauerkraut, Russian dressing, butter and sour cream. Mix on medium speed until fully combined. If the mixture is too thick thin it out with a few splashes of milk. However, with the remaining moisture from the sauerkraut, the mixture should be thin enough.
Remove the cooked potato skins from the oven and stuff each shell with an equal amount of the potato mixture. They will be very stuffed.
Top each potato equally with remaining Swiss cheese. Add back to the oven and cook for about 5 minutes until the cheese on top is fully melted.
Drizzle with a little more Russian dressing and a sprinkling of green onion if desired.
Recipe from Nutmeg Nanny
