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
Scale
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.
