Ingredients:

  • 8 medium Russet potatoes
  • 3 tbsp Avocado oil
  • 1 tbsp Flaky sea salt
  • 2 cups Cooked corned beef, finely chopped
  • 1.5 cups Sharp Irish Cheddar, freshly grated
  • 0.5 cup Sauerkraut, drained and squeezed dry
  • 0.5 cup Guinness draught
  • 1 tbsp Dijon mustard
  • 0.25 cup Sour cream
  • 2 tbsp Fresh chives, finely snipped

Instructions:

  1. Scrub potatoes and pat bone-dry. Prick several times with a fork. Rub skins with avocado oil and sea salt.
  2. Place potatoes directly on the oven rack at 425°F (220°C). Bake for 50 minutes until the centers are tender and skins are crisp.
  3. Slice potatoes in half lengthwise once cool enough to handle. Scoop out the flesh, leaving a 1/4-inch border. Save flesh for another use.
  4. Increase oven temperature to 425°F (220°C). Brush the interior of the skins with oil and place cut-side down on a wire rack set over a baking sheet.
  5. Roast for 10 minutes, flip, and roast for another 5 minutes until edges are golden and brittle.
  6. Simmer Guinness and Dijon mustard in a small saucepan over medium heat until reduced by half.
  7. Fill the crispy shells with corned beef, sauerkraut, and grated cheddar. Return to the oven until the cheese is melted and bubbly.
  8. Drizzle with the Guinness reduction, add a dollop of sour cream, and garnish with fresh chives before serving.