Reuben Baked Potatoes
4 large baking potatoes
2 cups finely diced cooked corned beef
1 can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seeds
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
Scrub and pierce potatoes.
Bake at 425° for 50-55 minutes or until tender.
In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard.
Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.