Chili Corned Beef In Potato Skin


  1. Parboil* in water the unpeeled potatoes. Let cool and scoop out potato flesh from cavity leaving some pulp on the skin. Mash scooped potato flesh. Refrigerate.
  2. Sauté onions in margarin. Add corned beef and mashed potato. Cook for about 5 minutes. Season with oregano, salt and pepper. Set aside.
  3. Deep fry the hollow potato skins (or bake in 400°F oven) until crisp. Fill the potato skins with the corned beef mixture. Top a dpllop of sour cream and sprinkle with chives.

*to partly cook by boiling for about 10 minutes

Makes 4-6 servings.