| 1. |
Wash and dry the potatoes, prick them to prevent skin from breaking and brush with margarine. |
| 2. |
Place in microwave oven and bake until fully cooked (about 15 minutes in high heat). |
| 3. |
Split the potatoes through the centre and scoop out the pulp. Try to keep pulp in chunky pieces rather than allow it to become soft and mashed up. |
| 4. |
Heat vegetable oil in pan, fry onions and eggs. Add corned beef and cook. Remove from fire. |
| 5. |
Add potato and apple to the corned beef and egg mixture. |
| 6. |
Add mayonnaise and season lightly. |
| 7. |
Pile mixture into potato cases. |
| 8. |
Microwave in medium high heat for 3 seconds to heat through. |
| 9. |
Serve topped with a knob of butter and chopped parsley. |
