Irish Twice Stuffed Potato is the ultimate in cheesy, creamy, buttery goodness. The crispy potato shell bursts with a chunky corn beef stuffing to make this a delicious meal all by itself!
Don’t you just love St. Patrick’s Day? Irish coffee, pints of green beer, corn beef, cabbage and of course, potatoes. I make an Irish feast every March 17th. But the real reason I take the time to make corn beef is an excuse to have my Irish Twice Stuffed Potato the next day!
I always enjoyed the tradition of St. Paddy’s Day growing up. Here is my complete history with the cultural celebration. In grade school I always made sure to wear lots of green on March 17th so I wouldn’t get pinched. There was a girl named Julie M. who loved to pinch as hard as she could, and would be relentless in finding kids who weren’t covered in emerald. This American tradition started in the early 1700s, where fairy creatures would pinch anyone who wasn’t wearing green, so people began pinching as a reminder that these leprechauns would sneak up and pinch green-abstainers. Ouch, not for me!
During my college years, we would fly from Los Angeles to San Francisco for the big “away” football game. We would take over the town and always end up at the Wharf visiting The Buena Vista Café for an Irish Coffee. It is said they introduced the drink to the United States in 1952. It was standing room only in the quaint Café with the gorgeous view, but always a heck of a lot of fun.
Then, when I landed my first job in Century City, every St. Paddy’s Day we would head over to Tom Bergin’s Tavern in Los Angeles. This decades old bar rewards its regulars by hanging a shamrock on the ceiling with the patron’s name on it. Yep, lucky winners are immortalized with a green clover. I never received one; I preferred to spend my paycheck on food.
And speaking of sustenance, you simply must try this soothing Irish Twice Stuffed Potato. First of all, who doesn’t love twice baked potatoes? I mean the hot, steamy, creamy spud with oodles of smooth cheddar cheese, tangy sour cream and zesty green onions is enough to send you over the pot of gold. But then you add in the hearty corn beef chunks, and you’ll want to do an Irish jig. It is the most comforting meal, and kids will lap it up! You’ll feel like you have the Luck of the Irish on your side when you try this simple heartwarming dish.
So, from me to you…“May your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go.” An Irish Blessing
- 4 baking potatoes, washed
- 1 tablespoon olive oil
- Salt and Freshly ground black pepper
- 1 stick butter, softened
- ¾ cup sour cream
- 2 tablespoons heavy cream
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- 3 green onions, sliced
- 1 cup Cheddar or Jack Cheese (or mixture), shredded, plus a little extra for the tops
- 1 cup corn beef chunks
- Preheat the oven to 425°F. Place the potatoes on a foil lined baking sheet. Rub them thoroughly with the olive oil, sprinkle them with a little salt and pepper then poke each with a fork several times on top. Bake for 1 hour, turning once during that time. Make sure they're sufficiently cooked through.
- In a large mixing bowl, combine the butter, sour cream, heavy cream, seasoned salt, garlic powder, salt and pepper to taste. Add the green onions, cheese and corn beef chunks, stir well. Remove the potatoes from the oven when done and lower the heat to 350°F.
- Being careful of the “hot potato”, take a sharp knife and cut a slit along the top length of the potato. Scoop out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on the baking sheet.
- Stir the hot potatoes into the creamy mixture. Fill the potato shells with the filling using a spoon, heaping up the top. Top each potato with a little more grated cheese and place in the oven until the potato is warmed through, about 15 to 20 minutes.
And for another great supper, please try our Cheesy Meatloaf!