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Crispy Corned Beef Potato Bowls

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Crispy Corned Beef Potato Bowls are a comforting Irish-inspired dish featuring golden potato shells filled with savory corned beef, creamy Irish cheddar, and fresh herbs. Perfect for St. Patrick’s Day, parties, or cozy dinners, these bowls are easy to make and naturally gluten-free.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs), scrubbed and dried
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 oz cooked corned beef, shredded
  • 1 cup (about 4 oz) Irish cheddar cheese, shredded
  • 2 green onions, thinly sliced
  • 1/4 cup sour cream
  • 1 tbsp prepared horseradish (optional)
  • 2 tbsp fresh parsley or chives, chopped (plus more for garnish)
  • Extra cheddar cheese, for topping (optional)
  • Chopped chives or parsley, for topping (optional)
  • Sour cream, for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Scrub and dry potatoes. Slice each potato into 1/8-inch rounds, leaving skins on if desired.
  2. In a large bowl, toss potato slices with olive oil, kosher salt, and black pepper until evenly coated.
  3. Lightly grease a 12-cup muffin tin. Layer potato slices in each cup, overlapping to form a shell with a well in the center. Press down gently.
  4. Bake potato bowls for 25-30 minutes, until edges are golden and crisp and bottoms are cooked through. For extra crunch, broil 1-2 minutes if desired.
  5. While potatoes bake, mix shredded corned beef, cheddar cheese, green onions, sour cream, horseradish (if using), and parsley or chives in a bowl until well combined.
  6. Remove potato bowls from oven and fill each with a generous spoonful of the corned beef mixture. Top with extra cheddar and herbs if desired.
  7. Return filled bowls to oven and bake 8-10 minutes, until cheese is bubbling and golden. Let cool 2-3 minutes in the pan.
  8. Gently loosen each bowl from the tin with a spatula or knife. Serve warm, garnished with extra herbs, sour cream, or more cheese as desired.

Notes

For best results, use russet potatoes for crispiness. Hand-shred cheese for optimal melting. If making ahead, bake potato shells a day early and fill before serving. For dairy-free, use vegan cheese and coconut yogurt. Let bowls cool slightly before removing for best shape. Reheat leftovers in the oven for maximum crispness.

Nutrition

Keywords: corned beef, potato bowls, Irish cheddar, St. Patrick's Day, gluten-free, comfort food, party snack, easy dinner

Find it online: https://zorbmeal.com/crispy-corned-beef-potato-bowls-recipe-easy-irish-cheddar-dinner/