Corned beef and potatoes make a good team! This yummy dish is an easy way to use up any leftover corned beef, or you can buy a small amount at a deli. You can even make these ahead, or make extra to freeze for later.

Ingredients

• 4 large baking potatoes
• 1 tablespoon butter
• 1 medium onion, sliced
• 1-1/2 cups finely chopped cooked corned beef
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon prepared mustard, optional
• 1 cup shredded swiss cheese
• 1/3 cup thousand island salad dressing
• 1/2 cup thinly sliced green onions or minced fresh parsley

Directions

1. Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally.
2. Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.