Reuben Stuffed Baked Potatoes
A delightful twist on a classic sandwich, these Reuben Stuffed Baked Potatoes combine baked potatoes with corned beef, sauerkraut, and Swiss cheese for a comforting meal.
Ingredients
For the Potatoes
- 4 large large russet potatoes These starchy potatoes provide a fluffy and creamy base.
For the Filling
- 1 cup cooked corned beef, chopped Rich and savory, adds hearty flavor.
- 1/2 cup sauerkraut, drained Provides tanginess that balances richness.
- 1 cup shredded Swiss cheese, divided Adds creamy texture and nutty flavor.
- 1/4 cup cream cheese, softened Lends smooth richness.
- 1/4 cup sour cream Enhances flavors with acidity.
- 2 tablespoons butter Adds richness to each bite.
- 1 tablespoon Dijon mustard Provides a tangy kick.
- 1/2 teaspoon garlic powder Infuses warmth and aromatics.
- 1/2 teaspoon salt Essential to enhance flavors.
- 1/2 teaspoon black pepper Adds a touch of spice.
For Garnish
- 1/4 cup chopped green onions Adds burst of color and mild onion taste.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes clean and prick them with a fork. Bake for 50-60 minutes or until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the insides, leaving a thin border.
Mixing the Filling
- In a bowl, mix the scooped potato with butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and black pepper until smooth.
- Fold in the corned beef, sauerkraut, and half of the Swiss cheese.
- Spoon the mixture back into the potato skins and top with the remaining Swiss cheese.
Baking
- Bake for another 15 minutes, or until the cheese is melted and golden.
- Garnish with chopped green onions and serve warm.
Notes
Avoid overbaking the potatoes and ensure to drain the sauerkraut. Consider using Greek yogurt for a lighter version.