Reuben Stuffed Baked Potatoes
Crisp baked russets stuffed with a creamy corned beef and sauerkraut filling and topped with melted Swiss cheese.
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.
Notes
Substitutions: Use pastrami or roast beef for corned beef, or cheddar in place of Swiss.
Tips: Drain the sauerkraut well and skip the foil for crisper skins.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Freeze for up to 2 months.