• 4 Yukon Gold potatoe?s (about 1/4 lb. each)
  • 2 oz. olive oil
  • 10 oz. shredded corned beef
  • 8 oz. mustard cream sauce (try 1 cup white sauce with mustard added to taste)
  • 4 oz. Russian dressing
  • 4 oz. sauerkraut
  • 4 oz. grated Comte Swiss cheese (a block of your favorite Swiss will do)
  • 1 dill pickle, cut into 4 spears
  • Kosher salt
  • Butcher ground black pepper (coarsely ground, works here)
  • Directions

    Preheat oven to 375°. Braise corned beef for 2 ½ hours in water until tender and falling apart. Shred with forks into separate strands. Coat potatoes with olive oil, salt and pepper. Bake potatoes in oven separated on sheet pan until cooked through, approximately 1 hour. Remove from heat and let cool slightly. Using a very sharp knife, slice top off the potato exposing a round or oval of 2 to 2 ½ inches in diameter. Using a teaspoon, scoop out 2/3 of center of potato. Take care to shave sides to less than 1/2 inch thickness. Use paring knife to cut shallow grid pattern 1/4 to 1/2? in the bottom. Crumble and place a tablespoon of the cooked potato in the bottoms of the scooped potatoes. Heat sauerkraut and mustard separately to simmer in heavy bottomed saucepans. Add corned beef to creamy mustard sauce and stir until well blended. Spoon mixture into each warm potato, dividing evenly. Top with Swiss cheese, 1 oz each, place a tablespoon of sauerkraut on each. Warm in oven approximately 5 minutes to heat potato and melt cheese. Top each with generous dollop of Russian dressing and serve with pickle spear on the side. Serves 4.
    Chef: Jason Apfelbaum,
    President of Totally Baked
    State: New York
    This winning recipe appeals to yours truly, food editor, Laurie, the most. I?d probably cheat and use canned corned beef making it easy and quick. I?d try to use the scooped potato by buttering and seasoning it, perhaps a bit of crushed caraway seed, and layering it in the potato with the beef. Sounds great!
    Second Place Winner

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