They are easy to make, super cute, and tasty, little bites of corned beef goodness. You start by boiling small red potatoes until they are fork tender. Don’t over cook them because you want them to be able to hold up to being cut open and stuffed. When the potatoes are cooked and have had time to cool cut them in half and scoop out the middle. Save the scooped out potato in a small bowl for later. Cut a thin slice off the bottom of the potato (making sure not to go into the hollow part!) to give it a flat bottom to sit on.

Once all of the potato halves are scooped out take that bowl of saved potato centers and add to it 1/4 cup cheddar cheese, 1/2 cup of diced corned beef, and 1 tablespoon of melted butter. Press the mixture into each potato half and then place them on a baking sheet and pop them in a 400°F oven for 10 minutes.