Preheat oven to 350 2. Place the potatoes on a parchment lined sheet pan. Rub the potatoes all over with olive oil, salt and pepper. Poke deep holes in the potato. Bake until the potatoes are soft and can be easily pierced with a fork (about 1 hour). 3. Cut about 1 inch, horizontally, off the top of each potato. Scoop out the flesh of the potato. Be sure to leave enough flesh in the potato to support the skin (about ¼ inch). Rough chop the potato flesh and set aside. 4. Place a large sauté pan over medium high heat. Sauté the onions until they are caramelized and deep brown. You may need to do this in batches so as not to overload the pan. Add the garlic to the last batch of onions towards the end of caramelization, this will keep the garlic from over browning and becoming bitter. Transfer the onions and garlic to a bowl. 5. Add more oil to the pan and add the potato flesh. Cook the potato flesh until it is golden and crispy. Add the corned beef and the onions mixture. Stir to combine. 6. Add the chicken stock and reduce the heat to low. Cook the mixture, stirring occasionally, until the stock is absorbed and the mixture is moist but not wet. 7. Fold in the scallions and stuff the mixture back into the potato shells. 8. Before serving, heat the potatoes in a 350 oven until hot.