Reuben Stuffed Baked Potatoes
A delicious twist on the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese all stuffed into fluffy 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.
Notes
These stuffed potatoes can be served warm with a green salad or pickles. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through. The filling can be prepared a day in advance.