Reuben Baked Potatoes

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Reuben Baked Potatoes

Reuben Baked Potatoes

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.

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