Active Time

　　20 min

　　Total Time

　　2 hr

　　

Ingredients

Makes 4 main-course servings

　　4 russet (baking) potatoes (2 lb)

　　2 cups coarsely chopped cabbage (1/2 lb)

　　1/2 cup whole milk

　　6 oz sliced cooked corned beef, coarsely chopped (1 1/4 cups)

　　3/4 stick (6 tablespoons) unsalted butter, melted

　　

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.