Corned Beef Twice Baked Potato

Cut the corned beef into smaller pieces and season with salt and pepper. Sear the beef on all sides until you get some color. Set aside. Add the carrots, onions, celery, and garlic to the pan with the reserved fond and sauté for 3-5 minutes. Add the vegetables to an instant pot along with the seared beef, beer, beef stock, thyme, and season with salt and pepper. Cook on high for 45 minutes. Release the pressure and shred the meat, separating the liquid, meat, and vegetables.

For the potatoes: Poke a few holes into the potatoes, coat with some olive oil and kosher salt. Bake at 425 degrees F for 1 hour. Take the potatoes out, slice off the top, and scoop the cooked potatoes into a separate bowl. Melt the garlic butter and combine it with the cooked mashed potatoes until it's creamy. Add to a piping bag or ziploc bag. Fill each empty potato boat with some of the shredded beef, and top with the mashed potatoes. Bake for 5-8 minutes at 450 degrees or until the potatoes are golden brown and crispy. Top with the braising liquid and some of the braised vegetables.