- 4 russet potatoes* (10 to 12 ounces each), scrubbed well
- 1/2 pound (8 ounces) thinly sliced corned beef (from the deli counter), chopped
- 4 tablespoons (1/2 stick) butter, softened
- 1 tablespoon plus 1 teaspoon chopped fresh dill**
- 1 teaspoon kosher salt*** and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Optional: additional salt, pepper, and butter (or olive oil) for baking the potatoes
Corned Beef & Dill Stuffed Potatoes
Yield: 4 servings
Deli corned beef makes this stuffed potato filling, flavorful and extra easy. The addition of dill brings reminders of the classic deli sandwich.
Ingredients
Directions
Preheat the oven to 425°F. Pierce each potato three or four times with a fork. You may cook as you typically do your baked potatoes, or prepare them as I do: rub each potato all over with a teaspoon or so of olive oil or softened butter (just enough to lightly coat), and then lightly sprinkle all over with kosher salt and pepper. Place the potatoes on a baking sheet. (I like to cover the sheet with foil, which will make for easier cleanup at the end—I don’t recommend parchment for this recipe as it may burn when used under the broiler later.) Bake the potatoes until the skin is lightly crisp and the insides are tender when pierced with a fork, about an hour, give or take 10 minutes depending on size of potato.
When the potatoes have cooled enough to handle, use a sharp knife to slice off the tops. (You can reserve these for quick potato skins another time—just add a sprinkle of cheese, optional cooked and crumbled bacon, and bake until crisp and melt-y.) Scoop out the insides, leaving about 1/4 inch attached to the skin, and transfer to a mixing bowl. Add the corned beef, butter, fresh dill, salt and pepper to the bowl and mash well with a fork.
Pack the potato mixture into the skins, doming it up to use it all. Sprinkle the Parmesan cheese evenly overtop. Return the potatoes to the oven and bake until heated through, about 10 minutes. Run under the broiler for an additional 1 to 2 minutes, watching very closely to avoid burning, or until golden brown.
Notes
*You can make 5-6 smaller stuffed potatoes if you prefer. Just make sure you’re still starting with about 2-1/2 pounds russet potatoes for the right ratio of potato to add-ins.
**Fresh dill really enhances the signature taste of this meal and makes me thinks of a corned beef sandwich with a pickle on the side. A light dusting of additional chopped dill on the dinner plates serves as a pretty green garnish. If you’re simply not a fan, you could try 1/4 cup or so of minced fresh chives instead.
***If using table salt, which has a finer grain than kosher salt, I recommend reducing the amount by about 1/4 teaspoon.
A Few More Things...
- Make sure to use russet potatoes, which have a thicker and more crisp-able skin than thinner-skinned red potatoes and Yukon Golds.
- If not serving this for St. Patrick’s Day, Melissa mentions that pastrami would be a fine substitute for the corned beef.