Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Digital pH meter for fermentation monitoring, acid levels
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
You're reading one of recipes available free. Full library with Gastronome.
Bake the potatoes in the oven, and then let them cool. Cut them in half lengthwise and scrape out the potato leaving about 1/4 inch thick potato inside the skin. Mash the potatoes with the cream. Set aside. Melt the butter in a pan and cook the onions and green pepper until the onions are translucent. Add these to the potato mixture along with the corned beef, Worcestershire sauce, parsley and salt and pepper. Mix well. Stuff the shells with the potato mixture and bake in a 350°F degree oven for 30 minutes.