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Makes 12 servings


• 12 medium baking potatoes
• Vegetable oil
• 1 cup sour cream
• 1/2 cup chopped corned beef
• 1/2 cup grated Cabot 50% Reduced Fat Cheddar
• 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 400ºF.

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.

Nutrition Analysis

Calories 245 , Total Fat 5g , Saturated Fat 3g , Sodium 143mg , Carbohydrates 47g , Dietary Fiber 4g , Protein 8g , Calcium 60mg 

Recipe courtesy of Cabot Creamery Cooperative



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