If you have ever dreamed of combining the classic flavors of a Reuben sandwich with the comforting heartiness of a baked potato, then this Reuben Stuffed Baked Potatoes Recipe is going to become your new favorite obsession. Every bite is packed with tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese, all nestled inside a fluffy, buttery potato shell. This dish is not only incredibly tasty but strikes the perfect balance of savory, tangy, and cheesy to satisfy your cravings in the coziest way possible.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients, each one bringing its own magic to the final dish. From the russet potatoes, which form the sturdy base, to the tangy zing of sauerkraut, every component plays a delicious role.
- 4 large russet potatoes: Perfect for baking and scooping out a fluffy interior to hold all the flavor.
- 1 tablespoon olive oil: Helps crisp the potato skin for that wonderful texture contrast.
- 1/2 teaspoon salt: Essential for seasoning the potato skin and enhancing overall flavor.
- 1/2 teaspoon black pepper: Adds a subtle kick that brightens the dish.
- 1 1/2 cups cooked corned beef, shredded or chopped: The savory hero that brings rich, meaty goodness.
- 1 cup sauerkraut, drained and squeezed dry: Offers a delightful tang and slight crunch to balance richness.
- 1 cup shredded Swiss cheese: Melts beautifully to add creamy, nutty undertones.
- 1/4 cup Thousand Island dressing: Brings a sweet and tangy creaminess that ties everything together.
- 2 tablespoons butter: Makes the potato mash irresistible and silky.
- 2 tablespoons milk or cream: Ensures the mashed potato filling is smooth and luscious.
- Chopped fresh parsley for garnish (optional): Adds a fresh pop of color and mild herbaceous flavor.
How to Make Reuben Stuffed Baked Potatoes Recipe
Step 1: Prepare and Bake the Potatoes
Begin by scrubbing your russet potatoes thoroughly to remove any dirt since you’ll want the skin on for that satisfying crunch. Pierce each potato several times with a fork to allow steam to escape and rub them with olive oil for crispiness. Sprinkle the salt evenly over each potato. Place them directly on the oven rack set to 400 degrees Fahrenheit and bake for 50 to 60 minutes until they are tender when pierced with a knife.
Step 2: Scoop and Mash the Potato Insides
Once the potatoes are baked and cooled just enough to handle, slice them lengthwise. Carefully scoop out the fluffy interiors, leaving a thin layer attached to the skins to keep their shape. Transfer the scooped potato to a mixing bowl and mash it together with butter, milk or cream, and Thousand Island dressing, which will make the filling creamy and flavorful.
Step 3: Combine with Reuben Ingredients
Fold in the shredded or chopped corned beef, sauerkraut (make sure it’s well-drained), and half of the Swiss cheese into the creamy potato mixture. This blend is the heart of the Reuben Stuffed Baked Potatoes Recipe, ensuring every bite bursts with that signature sandwich flavor in a new comforting form.
Step 4: Stuff and Bake Again
Spoon the hearty filling back into the potato skins, pressing gently to fill them completely. Top each with the remaining Swiss cheese for a golden, melty finish. Pop them back into the oven for another 10 to 15 minutes so the cheese melts perfectly and the filling is warm throughout.
How to Serve Reuben Stuffed Baked Potatoes Recipe
Garnishes
To elevate the presentation and add a fresh flavor note, sprinkle chopped fresh parsley on top just before serving. It brightens up the rich flavors and adds that inviting pop of green.
Side Dishes
These stuffed potatoes pair wonderfully with a crisp green salad or a light coleslaw to balance the richness of the Reuben flavors. If you want to keep things cozy, serve alongside a bowl of tomato soup for a nostalgic comfort food feast.
Creative Ways to Present
You can get playful by cutting the stuffed potatoes into smaller, appetizer-sized portions for a party. Alternatively, layering the filling in small cast iron skillets or ramekins and baking individual portions creates a charming presentation that’s perfect for dinner guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container and refrigerate for up to 3 days. The flavors actually meld together better after resting, making for a delicious second meal.
Freezing
This Reuben Stuffed Baked Potatoes Recipe freezes well too. Freeze individual portions wrapped tightly with plastic wrap and foil, and they will keep for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes until warmed through and the cheese bubbles up again. Avoid microwaving if you want to keep that crispy potato skin intact.
FAQs
Can I use pastrami instead of corned beef?
Absolutely! Pastrami is a fantastic substitute that offers a slightly different smoky and spiced flavor, but it works perfectly in the Reuben Stuffed Baked Potatoes Recipe to keep things deliciously authentic.
What if I don’t like sauerkraut?
You can swap sauerkraut for thinly sliced pickles or even omit it, though the sauerkraut provides that classic tang that balances the richness. If you want a milder taste, lightly rinse the sauerkraut before squeezing out excess moisture.
Is it possible to make these potatoes ahead of time?
Yes! You can prepare the potatoes fully, including stuffing them, then keep them refrigerated and bake just before serving. This makes for a great stress-free meal when you have guests over.
Can I use a different type of cheese?
Swiss cheese is traditional because of its mild flavor and excellent melting properties, but Gruyere or provolone could also work nicely if you want to experiment or don’t have Swiss on hand.
How do I make these potatoes gluten-free?
This Reuben Stuffed Baked Potatoes Recipe is naturally gluten-free as long as your Thousand Island dressing and corned beef don’t contain added gluten ingredients. Always check labels if you’re cooking for gluten-sensitive friends.
Final Thoughts
I truly hope you give this Reuben Stuffed Baked Potatoes Recipe a try because it’s one of those dishes that feels like a warm embrace on a plate. It takes beloved sandwich flavors and transforms them into something fun, filling, and utterly delicious. Once you taste that creamy, cheesy, tangy filling against a perfectly baked potato skin, you’ll understand why it’s quickly become a personal favorite that I love sharing with friends. Happy cooking and enjoy every tasty bite!
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Reuben Stuffed Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Reuben Stuffed Baked Potatoes combine the classic flavors of a Reuben sandwich with hearty baked potatoes, featuring tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese for a comforting and satisfying meal perfect for lunch or dinner.
Ingredients
Potatoes
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Filling
- 1 1/2 cups cooked corned beef (shredded or chopped)
- 1 cup sauerkraut (drained and squeezed dry)
- 1 cup shredded Swiss cheese, divided
- 1/4 cup Thousand Island dressing
- 2 tablespoons butter
- 2 tablespoons milk or cream
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and pierce each several times with a fork. Rub them all over with olive oil and sprinkle with salt and black pepper to season the skins.
- Bake the potatoes: Place the potatoes directly on the oven rack so they cook evenly. Bake for 50 to 60 minutes until the potatoes are tender when pierced with a knife. Remove from the oven and let cool slightly so they are safe to handle.
- Scoop out potato flesh: Slice each potato lengthwise down the middle. Carefully scoop out the insides into a large mixing bowl, leaving a thin layer of potato attached to the skins to maintain their structure.
- Make the filling: Mash the scooped-out potato flesh with butter, milk or cream, and Thousand Island dressing until smooth and creamy. Fold in the cooked corned beef, drained sauerkraut, and half of the shredded Swiss cheese. Mix thoroughly to combine all ingredients.
- Fill and top potatoes: Spoon the filling mixture back evenly into each potato shell. Sprinkle the remaining Swiss cheese over the top of each stuffed potato.
- Bake again: Return the stuffed potatoes to the oven and bake for an additional 10 to 15 minutes until the filling is heated through and the cheese is melted and bubbly.
- Garnish and serve: Remove from oven and optionally garnish with chopped fresh parsley for a touch of color and freshness. Serve warm and enjoy your hearty Reuben stuffed baked potatoes.
Notes
- For extra flavor and crunch, sprinkle rye breadcrumbs over the cheese topping before the final bake.
- You can substitute pastrami for the corned beef for a different taste variation.
- These stuffed potatoes pair wonderfully with a fresh side salad for a balanced meal.
- To keep it gluten-free, omit breadcrumbs or ensure gluten-free breadcrumbs are used.
