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)
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.
Notes
- For extra crispiness, brush potato skins with butter before the second bake.
- These can be made with leftover corned beef from St. Patrick’s Day.
- Serve with extra Thousand Island dressing on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American, Irish-American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 5g
- Sodium: 1080mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 70mg
