If you love the classic flavors of a Reuben sandwich, you’re going to enjoy this delicious twist. Reuben Stuffed Baked Potatoes combine the rich taste of corned beef, tangy sauerkraut, and melty Swiss cheese all packed inside a fluffy baked potato. This recipe is easy to follow and perfect for a cozy weeknight dinner or a fun gathering with friends.
Why Make This Recipe
Reuben Stuffed Baked Potatoes are not only comforting but also hearty and satisfying. They bring the classic Reuben flavors into a warming, creamy filling. Plus, you can customize them to your liking or use leftovers from another meal. This dish gives you the opportunity to enjoy a popular sandwich filling in a fun new way!
How to Make Reuben Stuffed Baked Potatoes
Ingredients
- 4 large russet potatoes
- 1 cup cooked corned beef, chopped
- 1/2 cup sauerkraut, drained
- 1 cup shredded Swiss cheese, divided
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions (for garnish)
Directions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake for 50–60 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the inside, leaving a thin border around the skin. Place the scooped-out potato into a mixing bowl.
- Add butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and black pepper to the bowl. Mash until smooth.
- Fold in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese.
- Spoon the mixture back into the potato shells, topping each with the remaining Swiss cheese.
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese is melted and golden brown.
- Garnish with chopped green onions and serve warm. Pro tip: For extra crispiness, brush the potato skins with melted butter before baking.
How to Serve Reuben Stuffed Baked Potatoes
Serve these delicious stuffed potatoes warm, fresh from the oven. They make a great main dish but also pair well with a simple green salad or some pickles on the side. Enjoy the rich flavors of the Reuben filling in every bite!
How to Store Reuben Stuffed Baked Potatoes
If you have leftovers, store the stuffed baked potatoes in an airtight container in the fridge. They will keep well for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through.
Tips to Make Reuben Stuffed Baked Potatoes
- Choose large russet potatoes for a better filling to skin ratio.
- Make sure to drain the sauerkraut well to avoid soggy potatoes.
- Feel free to sprinkle extra toppings like crispy fried onions for added texture.
Variation
You can easily switch up this recipe by using different types of cheese. Swiss cheese is traditional, but you could try Gruyère or even cheddar for a different flavor. You might also choose to add some hot sauce for a little kick.
FAQs
1. Can I use leftover corned beef for this recipe?
Yes! Leftover corned beef works perfectly in this recipe and makes for a great way to use up your leftovers.
2. Can I prepare these potatoes ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just stuff the potatoes and bake them when you’re ready to serve.
3. Is this recipe suitable for freezing?
Yes, you can freeze the stuffed potatoes before baking. Just make sure to wrap them well. When you’re ready to enjoy them, bake straight from frozen, adding a few extra minutes to the cooking time.
Reuben Stuffed Baked Potatoes
Ingredients
Potatoes
- 4 large large russet potatoes Choose large potatoes for better filling to skin ratio.
Filling
- 1 cup cooked corned beef, chopped Leftover corned beef works perfectly.
- ½ cup sauerkraut, drained Ensure to drain well to avoid sogginess.
- 1 cup shredded Swiss cheese, divided Gruyère or cheddar can be used for variation.
- ¼ cup cream cheese, softened
- ¼ cup sour cream
- 2 tablespoons butter Brush on potato skins for extra crispiness.
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped green onions, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake for 50–60 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the inside, leaving a thin border around the skin. Place the scooped-out potato into a mixing bowl.
- Add butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and black pepper to the bowl. Mash until smooth.
Filling and Baking
- Fold in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese.
- Spoon the mixture back into the potato shells, topping each with the remaining Swiss cheese.
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese is melted and golden brown.
- Garnish with chopped green onions and serve warm.
