Twice-Baked Potatoes with Corned Beef and Cabbage

Preparation

1. Step 1

   Put oven rack in middle position and preheat oven to 400°F.

   Step 2

   Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.

   Step 3

   While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.

   Step 4

   Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.

   Step 5

   Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.