Ingredients

The following ingredients have 4 Servings
  • 4 large russet or Idaho potatoes
  • scrubbed clean
  • 2 tablespoons spicy brown mustard
  • 1/4 cup milk
  • plus additional (depends on how thick you like them)
  • 2 tablespoons butter
  • Salt and ground black pepper
  • 1/4 cup chives
  • chopped
  • 2 cups leftover corned beef or thick deli slices (each about 1/4 inch)
  • chopped
  • 1 cup leftover cooked cabbage
  • shredded or sauerkraut
  • 1 tablespoon malt or cider vinegar (if using leftover cabbage
  • omit if using sauerkraut)
  • 1 cup Swiss cheese
  • shredded
  • 1/2 cup sour cream
  • 2 tablespoons pickle relish
  • 1/4 cup ketchup

Instruction

  • Preheat oven to 400F
  • On a baking sheet, roast the potatoes until cooked through, about 45 minutes
  • When cool enough to handle, cut a quarter of an inch slice off the top of the potato to create a large boat
  • Scoop out all the potato flesh into a medium bowl, keeping the skin intact
  • Mash the potato flesh with the spicy brown mustard, milk, butter, salt, ground black pepper and chives
  • Fold in the chopped corned beef
  • Fill the potatoes with the corned beef-potato mixture so they are over-stuffed
  • Combine the cabbage with the vinegar (or you can use sauerkraut)
  • Pile cabbage or sauerkraut over the potatoes then top with shredded Swiss cheese
  • Pop into the oven until golden and bubbly on top
  • While the potatoes are in the oven, combine the sour cream, pickle relish and ketchup
  • Serve a potato per person, garnished with a dollop of the Russian-style sour cream