Description
If you’re a fan of the classic Reuben sandwich, brace yourself for an indulgent twist on this beloved favorite. Our Reuben Stuffed Baked Potatoes recipe is a mouthwatering marriage of rich flavors, combining the tangy zest of kraut, savory goodness of corned beef, and the creamy delight of cheeses. This dish is perfect for anyone looking to elevate their potato game and impress guests with a creative yet comforting meal option. Not only is this dish satisfying, but it also offers a delightful explosion of flavors in every bite, making it a must-try for potato and Reuben enthusiasts alike.
Ingredients
- 2 large salted Russet potatoes
- 1/2 cup chopped corned beef
- 1/4 cup cream cheese
- 1/4 cup Swiss cheese, shredded
- 1 tablespoon Parmesan cheese, shredded
- Paprika to taste
- 1/2 cup kraut, drained
Instructions
Preheat your oven to 400°F (200°C). Thoroughly wash the Russet potatoes under running water and pat them dry with a kitchen towel.
Prick the potatoes several times with a fork. This will allow steam to escape during baking. Rub the potatoes with a little salt for extra flavor.
Place the potatoes directly on the oven rack and bake for about 45 minutes to 1 hour or until they are tender when pierced with a fork.
Step 2: Prepare the Filling
Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Carefully slice each potato in half lengthwise.
Scoop out the potato flesh, leaving about a 1/4-inch thick shell. Place the scooped flesh in a mixing bowl.
Add cream cheese, Swiss cheese, Parmesan cheese, chopped corned beef, and drained kraut to the potato flesh in the mixing bowl. Mix until well combined. Add paprika to taste.
Step 3: Stuff and Bake Again
Spoon the mixture back into the potato shells, piling it high.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes until heated through and the cheese is melted and golden.
Notes
For an extra crispy potato skin, brush the outside of the potatoes with olive oil before baking. This will give the skin a satisfying crunch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes