by Katie Gagne
Irish Potato Skins
After making a corned beef dinner the other night, I was asked what I do with my leftover corned beef. We actually rarely have any leftovers. Apparently, some people do and are always looking for ways to make something new out of leftovers. So, here is one of my favorite dishes using corned beef. You can use the leftover meat and potatoes and cabbage in this.
Irish Potato Skins
Makes approximately 24 skins.
Ingredients:
12 medium potatoes –Russet or Yukon Gold work great
Cooking Spray
1 tablespoon Olive Oil
3 tablespoons Garlic Salt
½ pound sliced Corned Beef
8 ounces shredded Swiss Cheese
8 slices Swiss Cheese
1 12 oz package of Coleslaw Mix
½ teaspoon Celery Salt
2 cups Sour Cream
2 tablespoons Dill Pickle Juice
1 cup chopped Dill Pickles
1 teaspoon Black Pepper
1 teaspoon Kosher Salt
½ cup chopped fresh Chives
Directions:
Microwave potatoes until tender. Let cool until easy to handle. Cut each potato in half lengthwise and scoop out the inside to form a nice well, but leaving a good amount of the potato on the bottom and side.
Place the potatoes on a baking sheet, spray with cooking spray, sprinkle with garlic salt and bake in a 400* oven for about 8 minutes, until the edges start to get crispy.
In a sauté pan on medium heat add the olive oil and chopped corned beef and sauté until starting to crisp up. Put on plate and set aside.
In the same pan, add the coleslaw mix and celery salt and sauté until wilted. Remove from heat and set aside.
Take potato skins out of the oven.
Put a small amount of the shredded Swiss cheese in each skins, top with the corned beef and a small amount of the coleslaw mix, Put the remaining shredded Swiss cheese on each skin and then top each skin with a quarter piece of the Swiss cheese slice.
Bake in the oven until bubbly and slightly golden.
Garnish with chives and serve with a dollop of Pickle Sour Cream.
Pickle Sour Cream
The twist on a typical potato skin topping has lots of flavor and blends well with the corned beef, coleslaw and Swiss. It has a fresh but slightly salty taste.
Mix together the sour cream, chopped pickles, pickle juice, salt, and pepper. Serve immediately with the potato skins.
This keeps well refrigerated and can be made ahead of time.
With these skins you can easily adjust the recipe to make more or less of them. The ingredients are simple and do not require lots of time to prepare. Any size or type of potato can work with this dish.
