If you’re on the hunt for a dish that’s cozy, hearty, and practically bursting with flavor, look no further than Reuben Stuffed Baked Potatoes. These crave-worthy spuds take all the iconic ingredients of the classic Reuben sandwich—tender corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing—then pile them inside a perfectly baked potato. It’s a comforting dinner you’ll find yourself making again and again, especially because it uses such familiar ingredients in a totally new way!

Reuben Stuffed Baked Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Reuben Stuffed Baked Potatoes is how each simple ingredient comes together to create layers of taste and texture, from crisp-tender skins to gooey, savory filling. Every item truly earns its keep in bringing this dish to life!

Russet potatoes: These large, starchy potatoes bake up fluffy and provide sturdy “boats” for all your delicious fillings.
Olive oil: Rubbing the potatoes with olive oil ensures crispy skin and helps the salt stick for maximum flavor.
Kosher salt: A sprinkle before baking adds crunch and enhances every bite.
Corned beef (cooked, chopped): Classic Reuben flavor! Use leftovers from St. Patrick’s Day or slice fresh–either way, it’s the star protein.
Sauerkraut (drained): Its tangy zip cuts through the richness and brings that signature Reuben tang.
Swiss cheese (shredded): Melts perfectly for those irresistible cheesy pulls and smooth, nutty flavor.
Thousand Island dressing: Creamy, sweet, and just a little zippy, this binds the filling together and brings classic deli vibes.
Green onions (sliced, for garnish): Sprinkle on top for a burst of color and a subtle bite to finish things off beautifully.

How to Make Reuben Stuffed Baked Potatoes

Step 1: Prep and Bake Potatoes

Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good scrub and pat them dry—this helps guarantee super crisp skins. Rub each one all over with olive oil and give them a generous sprinkling of kosher salt. Pop them directly on your oven rack for best airflow, and let them bake for 50 to 60 minutes, until they’re fork-tender and the skins are nice and crisp.

Step 2: Hollow Out the Potatoes

Once your potatoes have cooled just enough to safely handle, slice each one lengthwise. With a spoon, carefully scoop out some of the fluffy flesh into a bowl, leaving about a quarter-inch border around the edges so your potato boats stay sturdy. Don’t toss that potato flesh—snack on it, or save it for another use!

Step 3: Make the Filling

In a medium bowl, combine the chopped corned beef, well-drained sauerkraut, half of your shredded Swiss cheese, and the creamy Thousand Island dressing. Stir everything together until the mixture is evenly combined and oh-so tempting—you’ll get hints of that deli magic in every bite.

Step 4: Stuff and Top

Spoon your delectable Reuben filling evenly into each potato shell, packing it in so every potato is generously loaded. Sprinkle the remaining Swiss cheese right over the top for a melty, irresistible finish.

Step 5: Bake Again

Return the stuffed potatoes to the oven for 10 to 12 minutes, just until the cheese melts and begins to bubble beautifully. This second bake is essential! If you like the top extra golden, pop them under the broiler for a minute or two, keeping a close eye.

Step 6: Garnish and Serve

Finish your Reuben Stuffed Baked Potatoes with a sprinkle of sliced green onions. They add freshness, color, and a subtle bite that lifts the whole dish. Serve right away and watch them disappear!

How to Serve Reuben Stuffed Baked Potatoes

Garnishes

Don’t underestimate the finishing touches! A scattering of green onions adds crisp contrast and a splash of color. You can also drizzle extra Thousand Island dressing on top or serve it on the side for dunking. If you’re feeling playful, sprinkle on some cracked black pepper or a dash of smoked paprika for a little extra flair.

Side Dishes

These potatoes are hearty enough to stand alone, but they pair perfectly with a simple green salad, crunchy pickles, or a cup of classic coleslaw for a deli-inspired spread. If you’re serving a crowd, try adding roasted carrots or a tangy cucumber salad to keep things fresh and vibrant alongside the rich, savory potatoes.

Creative Ways to Present

For a fun appetizer, slice each potato into halves or thirds before stuffing, and offer bite-sized Reuben Stuffed Baked Potatoes on a platter with toothpicks and small cups of dressing. Or try using smaller potatoes for party-ready “mini Reubens.” Trust me, your friends and family will be dazzled by this twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Reuben Stuffed Baked Potatoes, let them cool completely, then wrap each one individually in foil or place in an airtight container. They’ll keep well in the fridge for up to three days, ready for a satisfying lunch or speedy dinner.

Freezing

To freeze, simply wrap each cooled stuffed potato tightly in foil, then place in a freezer-safe bag or container. They’ll last up to 2 months in the freezer. When you’re craving one, just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your potatoes in a 350°F (175°C) oven, unwrapped, until heated through and the cheese is bubbly—about 15-20 minutes. The microwave also works in a pinch, though the skins won’t stay as crisp. Add a fresh sprinkle of green onions after warming to liven them up.

FAQs

Can I make Reuben Stuffed Baked Potatoes vegetarian?

Absolutely! Swap in your favorite plant-based corned beef or try roasted mushrooms for a meaty texture and savory bite. The sauerkraut and cheese still bring plenty of classic Reuben flavor, and it turns out just as satisfying.

What’s the best way to drain sauerkraut?

Place it in a fine mesh strainer and gently press with the back of a spoon to remove excess liquid, or wrap it in a clean kitchen towel and squeeze. You want it dry enough so your filling doesn’t get watery.

Can I use a different cheese?

If Swiss isn’t your favorite, try Gruyère or even mild provolone for a slightly different spin. You could also mix in a little sharp cheddar for extra flavor, but Swiss stays closest to that true Reuben taste.

What should I do with the scooped-out potato flesh?

Don’t toss it! Mix it into homemade mashed potatoes, add to soups for creaminess, or stir some back into your Reuben filling for extra heft. You can even freeze it for another use later.

How do I keep the potato skins crispy?

After the first bake, brush the insides of the scooped-out skins with a bit of melted butter before filling and baking again. This tip keeps your Reuben Stuffed Baked Potatoes extra crispy and adds buttery richness to every bite.

Final Thoughts

Reuben Stuffed Baked Potatoes are pure comfort food with a unique twist that always wows a crowd. Whether you’re making them for a family dinner or sharing at a party, you’ll fall in love with their bold flavors and easy prep. Give these potatoes a try and let them become your new favorite way to enjoy all the magic of a classic Reuben—stuffed and baked to bubbling perfection!

Reuben Stuffed Baked Potatoes Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Reuben stuffed baked potatoes are a delicious twist on the classic Reuben sandwich, featuring all the flavors of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing stuffed into a fluffy baked potato.

Ingredients

Scale

Potatoes:

4 large russet potatoes
1 tablespoon olive oil
1 teaspoon kosher salt

Filling:

1 1/2 cups cooked corned beef, chopped
1 cup sauerkraut, drained
1 cup shredded Swiss cheese
1/2 cup Thousand Island dressing
2 green onions, sliced (for garnish)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare potatoes: Scrub the potatoes, pat dry, rub with olive oil, sprinkle with salt, and bake for 50-60 minutes until tender.
Prepare filling: Combine corned beef, sauerkraut, half of the Swiss cheese, and dressing in a bowl.
Fill potatoes: Slice each potato, scoop out some flesh, fill with mixture, top with remaining cheese, and bake for 10-12 minutes.
Garnish and serve: Garnish with green onions before serving.