Bake the potatoes in a hot oven. Let cool. Cut into halves and scrape out the potato leaving about 1/4 inch of potato all around the skin for a bowl effect.
Mash the potatoes with the cream. Set aside.

Melt the butter in a sauté pan and cook the onions and green pepper until the onions are translucent. Add these to the potato mixture with the corned beef and the rest of your seasonings. Mix well.

Stuff the shells with your potato mixture and bake in a 350° F. oven for 30 minutes.
Top with poached eggs.

Serves: 8