At a Glance
- Prep Method: null
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
Ingredients
- 4 pc 14 to 16 oz Yukon gold chef’s potato
- 2 oz pure olive oil
- 10 oz shredded Corned beef
- 8 oz mustard cream sauce
- 4 oz Russian dressing
- 4 oz Sauerkraut
- 4 oz grated Comte Swiss cheese
- 1 dill pickle cut into 4 spears
- Kosher salt
- Butcher ground black pepper
Preparation
Preheat oven to 375 degrees
Braise corned beef for 2 and a half hours in water until tender and falling apart. Shred with forks into separate strands. Coat potatoes with olive oil and salt and pepper, Bake potatoes in oven separated on sheet pan until cooked through, approximately 1 hour. Remove from heat and let cool slightly. Using a very sharp knife, slice the top off the potato exposing a round or oval of 2 to 21/2 “ in diameter. Using a teaspoon, scoop out 2/3 of the center of the potato. Take care to shave the sides to less than 1/2 inch thickness. Use a paring knife to cut shallow grid pattern 1/4 to 1/2” in the bottom. Crumble and place a tablespoon of the cooked potato in the bottoms of the scooped potatoes. Heat Sauerkraut and mustard separately to simmer in heavy bottomed saucepans. Add corned beef to creamy mustard sauce and stir until well blended. Spoon mixture into each warm potato, dividing evenly. Top with Swiss cheese, 1 oz each, place a tablespoon of sauerkraut on each. Warm in oven approximately 5 minutes to heat potato and melt cheese. Top each with generous dollop of Russian dressing and serve with pickle spear on the side.
