- 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.
- Sauté onions in margarine. Add corned beef and mashed potatoes. Cook for about 5 minutes. Season with oregano, salt and pepper. Set aside.
- Deep fry the hollow potato skins (or bake in a 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.