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Stuffed Spud Potato with Corned Beef and Mozzarella
Enjoy your delicious stuffed spud with gooey mozzarella, savory corned beef, and a touch of fresh spring onion!
Total Time
60 minutes
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
- 2 large baking potato (like Russet)
- 80 gm Happy Valley shredded mozzarella cheese
- 1 can of your corned beef choice (shredded or chopped)
- 2 tbsp butter
- Spring onion, for garnish
Directions
- Preheat your oven to 200°C. Clean the potato, cover it with aluminum foil and bake for 45-60 minutes until tender when pierced with a fork.
- While the potato is baking, heat the corned beef in a small pan until warmed and set aside.
- Once the potato is done, remove it from the oven. Cut the potato in half lengthwise.
- In a bowl, mash the potato flesh, add Happy Valley Mozzarella Cheese, 1 tbsp of butter for each potato, and add more Mozzarella Cheese, and the cooked corned beef.
- Cover the bowl with aluminum foil and let it sit for another 5 minutes.
- Remove from the oven and sprinkle with chopped spring onion.
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