4 large Baking potatoes
2 cup Finely diced cooked corned beef
1 can (14-oz) sauerkraut, rinsed, well drained; finely chopped
1/2 cup Shredded Swiss cheese
3 tbsp Sliced green onions
1 Clove garlic, minced
1 tbsp Prepared horseradish
1 tsp Caraway seed
1 package (3-oz) cream cheese, softened
3 tbsp Grated Parmesan cheese
Paprika
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Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with Parmesan cheese and paprika. Return to the oven for 25 minutes or until heated through. Yields 8 servings.
COUNTRY WOMAN, SEP-OCT 1994
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc.
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