Description
Reuben Stuffed Baked Potatoes combine the classic flavors of a Reuben sandwich with a hearty baked potato. Loaded with tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy thousand island dressing, this dish is a satisfying and delicious twist on a comfort food favorite, perfect for a family meal or casual get-together.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Filling
- 1 lb corned beef, thinly sliced and chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup thousand island dressing (plus extra for drizzling)
- 2 tablespoons butter
- Salt and pepper to taste
- Olive oil (for rubbing on potatoes)
- Fresh parsley for garnish (optional)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce each potato several times with a fork to allow steam to escape during baking.
- Prepare the Potatoes for Baking: Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet for easy cleanup.
- Bake Until Tender: Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork, ensuring the insides are soft and fluffy.
- Prepare the Filling: While the potatoes bake, combine the chopped corned beef, sauerkraut, shredded Swiss cheese, and thousand island dressing in a medium bowl. Mix until everything is evenly distributed. Season with salt and pepper to taste.
- Stuff the Potatoes: Remove the potatoes from the oven and let them cool slightly. Cut a slit down the center of each potato and fluff the insides with a fork to create space for the filling.
- Add Butter and Filling: Place a tablespoon of butter inside each potato, then spoon the Reuben filling into the potato cavity, packing it in evenly.
- Bake Again: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the filling is hot and the cheese has melted and become bubbly.
- Serve: Drizzle additional thousand island dressing over the top, sprinkle with fresh parsley if desired, and serve immediately for best flavor and texture.
Notes
- Use large russet potatoes as they have a fluffy interior perfect for stuffing.
- If you prefer, microwave the potatoes for 8-10 minutes first to reduce baking time.
- Make sure to drain and squeeze the sauerkraut thoroughly to prevent sogginess.
- Additional thousand island dressing can be served on the side for extra flavor.
- For a lower fat option, use reduced-fat Swiss cheese and butter substitutes.
