You know what they say, everyone’s Irish on St Patrick’s Day. That’s a good thing because I’m Italian through and through but I still want to partake in the celebrations. I’ve been slow on the recipe front but ever since I cleaned out my kitchen, it’s been easier to be creative and have fun in the kitchen. So, I’m bringing you this Corned Beef & Cabbage Loaded Cheddar Baked Potato Recipe just in time for St. Patrick’s Day. It’s easy to eat and a fabulous way to actually USE that cabbage you’ve had in the back of your fridge for a while, I SEE YOU.
St. Patrick’s Day in Chicago, a long long time ago.
Baked Potatoes?!
Yes, I said it, baked potatoes. For some reason at some point in history, potatoes got a bad reputation. It was probably during recent history when carbs were demonized. I’m really over the demonization of food, if we’re going to demonize anything can it be twinkies, soda and cigarettes, please and thank you.
Listen, does anyone remember learning about the Potato Famine?! While history was NEVER my strong subject, what I remember is that people LIVED off of potatoes. Then, when the potatoes were destroyed, people were dying off. I’m not trying to bring a damper on this recipe, but HELLO! Potatoes kept people alive.
So, while they probably shouldn’t be the ONLY thing you eat, they 100% can be apart of a balanced diet. This doesn’t mean you should go run to McDonald’s and order fries, but it does mean you should keep reading an make yourself some baked potatoes.
Loaded Cheddar Baked Potatoes
I love potatoes. I love cheese. So, when Truly Grass Fed sent over some cheddar cheese of theirs to try, I thought, well the timing might be jusssst right for some type of potato dish in honor of St. Patrick’s Day. So, I brainstormed with my foodie friends as I often do, and we kept coming back to something with cabbage and/or potatoes.
I love anything that involves cheese so I figured we’d start with a base of a baked potato and smother it with cheese then figure out the toppings later. I’m pretty sure the recipe could stop here, so if you just want a loaded cheddar baked potato, you can have it, just forgo the toppings and get on with your life.
Truly Grass Fed Cheddar Cheese
Speaking of cheddar cheese. The cheese from Truly Grass Fed is so creamy and tasty. Bode literally sits at my feet as I slice or grate it hoping he gets some because he has good taste.
The nice thing is that it’s cheese you can feel good about it. It is made from the milk of grass fed cows, which means the cows are able to roam around on acres of grass and eat their intended diet of grass and whatever else is out there. When they eat grass, they break it down (we only have 1 stomach so we can’t break down grass, it goes out as it comes in) and gain CLA (essential fatty acids) from the grass that we then get to enjoy in a grass-fed product.
Okay, so you get taste AND health in a cheese?! What’s the catch? None. Just enjoy the food as long as you’re able to and know that quality as it comes to any animal product is ALWAYS worth the price. You can find more about Truly Grass Fed Cheese here and fingers crossed it makes its way to Upstate New York soon!
Okay, you’ve waited long enough, here is the recipe that I’ve been drooling over, Corned Beef & Cabbage Loaded Cheddar Baked Potatoes. The combination sounds like it could be bland, but let me tell you, it is anything but! This might be my favorite way to get rid of, errrrrrr, use that cabbage at the back of my fridge. It is fully of flavor AND nutrients (sorry had to throw that in there) and is just in time for St. Patrick’s Day.
Pro Tip: buy your corned beef pre-cooked in the Deli section so you can make this recipe in no time! I like Old World Naturals, or Wellshire Farms if you can find it!
1 medium green cabbage (stem removed & sliced thin)
5 oz. corned beef (diced)
4 pats butter
1/2 cup cheddar cheese (shredded)
salt & pepper (to taste)
Instructions
Corned Beef & Cabbage
In a large skillet, heat oil over medium heat.
Add cabbage & about 1/2 tsp of salt and saute until it starts to wilt. Add corned beef and saute for 2-3 minutes to combine. Remove from heat & set aside. Add salt & pepper to taste.
Baked Potatoes
Instant Pot Instructions: Place trivet in Instant Pot, add 1 cup of water, pierce potatoes 6-8x with fork and put them in the Instant Pot. Close the lid and cook on manual for 12 minutes. Natural release for 12 minutes, remove from Instant Pot and dry with a paper towel. Optional: preheat oven to 400°F, line a baking sheet with parchment paper, brush outside of potatoes with olive oil and sprinkle with salt/pepper. Cook for 10 minutes.
Oven Instructions: Preheat oven to 425°F and line a baking sheet with parchment paper. Pierce potatoes 6-8x with fork and brush with olive oil, salt & pepper. Bake for 45 minutes or until able to put a fork in the potato with no problem.
Top each baked potato with 1 pat of butter, 2 Tbsp cheddar cheese, and corned beef & cabbage. Add salt & pepper to taste
If you make it please let me know in the comments and/or tag me on social media @thesassydietitian and let me know how you enjoyed the #sassyapproved recipe.
xoxo,
Sassy
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Corned Beef