| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Irish |
|
1 |
Servings |
INGREDIENTS
| 4 |
md |
Baking potatoes |
| 4 |
tb |
Butter |
| 1/4 |
c |
Finely diced onion |
| 1/4 |
c |
Finely diced green pepper |
| 2 |
tb |
Cream |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper to taste |
| 1 |
ts |
Minced parsely |
| 2 |
c |
Shredded corned beef |
INSTRUCTIONS
ARIZONA NEWSLINK ONLINE WEBSITE: http://www.aznewslink.com
The Recipes File Newsletter is produced by Arizona Newslink Online,
newsdesk@aznewslink.com
Bake the potatoes in the oven. Let cool. Cut into halves and scrape out the
potato leaving about 1/4 inch of potato all around the skin for a bowl
effect. Mash the potatoes with the cream. Set aside. Melt the butter in a
saute pan and cook the onions and green pepper until the onions are
translucent. Add these to the potato mixture with the corned beef and the
rest of your seasonings. Mix well. Stuff the shells with your potato
mixture and bake in a 350 degree oven for 30 minutes.
6-8 people
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 16, 1998
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