Twice Baked Cabbage And Corned Beef Potatoes - cooking recipe

Ingredients

8 large russet potatoes
1 1/2 lbs green cabbage, coarsely chopped (about 5 cups)
1 cup full-fat milk (or use half and half cream)
3 cups sliced cooked corned beef, coarsely chopped (can use more)
3/4 cup melted butter, divided
salt and black pepper
2 cups grated cheddar cheese (or to taste)

Preparation

Set oven to 375\u00b0F.
Prick the potatoes with a fork on both sides, then set on a baking sheet.
Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes).
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.
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).
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).
Mash the flesh with a potato masher, then season with salt and pepper.
Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired.
Spoon/mound the mixture into the potato shells.
Drizzle with remaining 1/4 cup melted butter.
Increase the oven temperature to 425\u00b0F.
Place on a baking sheet and bake for about 15 minutes.
Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).