Owned by our farm families in New York & New England — Since 1919
There are no reviews for this recipe yet...
12 medium baking potatoes
1 cup Cabot Regular Sour Cream
1/2 cup chopped corned beef
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
1/3 cup chopped fresh chives
1/4 cup milk
2 tablespoons ketchup
2 tablespoons sweet pickle relish
Salt and ground black pepper to taste
1. Preheat oven to 400°F.
2. Rub potatoes with oil and place on baking sheet. Bake for 1 hour or until tender when pierced with knife.
3. When cool enough to handle, slice off tops lengthwise. Scoop out flesh into medium bowl, leaving shells intact.
4. Mash potato in bowl. Add remaining ingredients and combine thoroughly. Season to taste with salt and pepper.
5. Spoon mixture into potato shells. Bake for about 15 minutes or until heated through.