Reuben stuffed baked potatoes pile the flavors of a deli sandwich into crisp skinned russets with corned beef, sauerkraut, Swiss cheese, and a tangy mashed filling.
The potatoes bake until fluffy, then the flesh is mashed with cream cheese, sour cream, Dijon, and butter before the corned beef and sauerkraut are folded in. A final blanket of Swiss melts under the heat until bubbly and golden. They make a filling dinner, and they are an excellent way to use leftover corned beef after a big family meal.
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Why This Reuben Stuffed Baked Potatoes Recipe Works
Baking the potatoes whole gives a dry, fluffy interior and a skin that turns crisp. Pricking the skin lets steam escape so the potatoes do not split.
Mashing the flesh with cream cheese, sour cream, and Dijon mustard recreates the creamy, tangy tone of Reuben dressing. The filling stays moist and spreadable instead of dry.
Draining the sauerkraut well keeps the filling from turning watery. Folding in corned beef and cheese at the end keeps the pieces distinct and the texture pleasing.
Ingredients for Reuben Stuffed Baked Potatoes
- 4 large russet potatoes, scrubbed
- 2 tbsp unsalted butter
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup cooked corned beef, chopped
- 1/2 cup sauerkraut, well drained
- 1 cup shredded Swiss cheese, divided
- 1/4 cup green onions, chopped, for garnish
Russet potatoes. Choose large, even potatoes so they bake at the same pace and offer plenty of room for filling.
Corned beef. Leftover sliced corned beef or deli corned beef both work, chopped into small pieces.
Sauerkraut. Squeeze it in a clean towel so it adds tang without extra liquid.
Swiss cheese. Shred it from a block for a smooth melt that browns well.
Dijon mustard. It stands in for the tangy dressing found on a classic Reuben sandwich.
How to Make Reuben Stuffed Baked Potatoes
1. Bake the potatoes Heat the oven to 400 degrees F. Prick the potatoes with a fork and bake directly on the rack for 50 to 60 minutes until a knife slides in easily.
2. Scoop the flesh Cool the potatoes for 10 minutes, cut each in half lengthwise, and scoop out the flesh, leaving a thin border so the skins keep their shape.
3. Mash the filling Mash the flesh with the butter, cream cheese, sour cream, Dijon, garlic powder, salt, and pepper until mostly smooth.
4. Fold in the extras Fold in the corned beef, sauerkraut, and half of the Swiss cheese until evenly distributed.
5. Refill the shells Spoon the mixture back into the skins, mounding it slightly, and top with the remaining Swiss cheese.
6. Bake again Set the potatoes on a baking sheet and bake for 15 minutes until the cheese is melted and the filling is hot, then garnish with green onions.
How to Serve Reuben Stuffed Baked Potatoes
Serve the potatoes hot with a crisp Italian house salad and a side of air fryer asparagus. A bowl of creamy pumpkin soup makes a warm starter on a cold evening, and Parmesan garlic roasted Brussels sprouts add a roasted green side. Extra dill pickles or a spoonful of thousand island dressing are classic finishing touches.
How to Store and Reheat Reuben Stuffed Baked Potatoes
Refrigerate leftover potatoes in an airtight container for up to 3 days. Reheat them in an oven set to 350 degrees F for 20 to 25 minutes until the filling reaches 165 degrees F. Wrap cooled stuffed potatoes individually and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.
Tips and Variations for Reuben Stuffed Baked Potatoes
Use a dry baking method. Skip foil, because wrapping traps steam and softens the skins.
Brush the skins. A thin coat of melted butter or oil on the skins before baking adds crispness.
Drain the sauerkraut. Press it in a strainer or towel until almost dry.
Prepare ahead. Make the filling a day ahead and refrigerate it, then stuff and bake the potatoes when ready.
Change the cheese. Gruyere or cheddar can replace Swiss for a different flavor.
Add a dressing drizzle. Serve with a small spoonful of thousand island dressing for the full sandwich experience.
Flag the allergens. The filling contains dairy, so label it for guests, and check the corned beef label for added ingredients.
Handle leftovers safely. Refrigerate the potatoes within 2 hours of cooking, and see the University of Minnesota Extension guide to storing leftovers for general reheating advice.
Frequently Asked Questions About Reuben Stuffed Baked Potatoes
How do I get crisp skins on reuben stuffed baked potatoes?
Bake the potatoes directly on the oven rack without foil, and brush them with a little oil. The dry heat crisps the skin as the inside turns fluffy.
Can I prepare reuben stuffed baked potatoes ahead of time?
Yes. Bake and stuff the potatoes up to a day in advance, refrigerate them, then bake them until the center reaches 165 degrees F.
What can I use in place of corned beef in reuben stuffed baked potatoes?
Pastrami, roast beef, or chopped deli turkey all work. The Swiss cheese and sauerkraut still give the familiar flavor.
Do I need to use sauerkraut?
The sauerkraut gives the signature tang. If you skip it, add a teaspoon of pickle relish or extra Dijon for brightness.
Can I use an air fryer to bake the potatoes?
Yes. Air fry whole pricked potatoes at 400 degrees F for about 40 to 45 minutes, until a knife slides in, then continue with the method.
Reuben Stuffed Baked Potatoes
Equipment
- Baking sheet
- Fork
- Mixing bowl
- Spoon
Ingredients
Main Ingredients
- 4 large russet potatoes scrubbed
- 2 tbsp unsalted butter
- ¼ cup cream cheese softened
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp kosher salt
- ½ tsp black pepper
- 1 cup cooked corned beef chopped
- ½ cup sauerkraut well drained
- 1 cup shredded Swiss cheese divided
- ¼ cup green onions chopped, for garnish
Instructions
Cooking
- Bake. Prick the potatoes and bake at 400 degrees F for 50 to 60 minutes until tender throughout.
- Scoop. Halve the cooled potatoes lengthwise and scoop out the flesh, leaving a thin wall in each skin.
- Mash. Mash the flesh with the butter, cream cheese, sour cream, Dijon, garlic powder, salt, and pepper.
- Fold and fill. Fold in the corned beef, sauerkraut, and half the Swiss, then mound the filling into the shells.
- Melt the cheese. Top with the remaining Swiss and bake 15 minutes until bubbly, then add green onions.
