Preparation / Directions:
Scrub potatoes thoroughly and prick with a fork. Bake in a 425 degree oven about 40 minutes or until done.
Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 3/8-inch thick shell. (Reserve cooked potato for another use.) Cut each potato shell in half lengthwise, making 24 quarters. Brush potato quarters, inside and out, with melted margarine or butter. Place quarters, cut side up, in a single layer on a large baking sheet. Meanwhile, stir together corned beef, Swiss cheese, dressing, and caraway seed. Spoon a scant tablespoon into each potato skin.
Return to oven and bake 5 minutes more or until filling is heated through. Sprinkle with parsley. Makes 24.
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