For this recipe, you could use left over baked potatoes from the previous day and skip to step 3. If starting from scratch, wash and dry the potatoes, prick all over with a fork, then rub with 1-2 tbsp of the olive oil – this helps make them nice and crispy. Place directly onto the oven shelf for 75-90 minutes until dark and crispy, then leave to cool.
Meanwhile, dice the onion and fry in 1 tbsp of oil over a medium heat until translucent, then set aside to cool.
Slice off the top 1/2 inch of each potato (along a long side) and scoop out all of the flesh into a large bowl. Set the skins to one side.
Mash the potato with the fried onion, corned beef, chives, paprika, a pinch of salt and pepper and the 3 tbsp of olive oil until well combined.
Load the filling back into the potato skins, pressing down gently to get it all in.
Transfer the potatoes to a tray greased with olive oil and top each potato with mozzarella and a good sprinkling of pepper.
Bake for 15-20 minutes at the same oven temperature until the cheese bubbles. Serve with green salad.
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