If you love the hearty flavors of a classic deli sandwich, wait until you try this cozy spin on comfort food with the Reuben Stuffed Baked Potatoes Recipe. Imagine a perfectly baked Russet potato, pillowed and fluffy inside, filled with savory corned beef, tangy sauerkraut, and melty Swiss cheese, all tied together with whipped cream cheese and a crispy Parmesan topping. This dish is a fun, satisfying way to enjoy those beloved Reuben sandwich flavors without the bread, turning simple ingredients into a scrumptious, crowd-pleasing meal you’ll want to make again and again.
Ingredients You’ll Need
To create the magic of this Reuben Stuffed Baked Potatoes Recipe, you only need a handful of ingredients, but each one plays a starring role. From the starchy, crispy-skinned Russet potato to the punchy, tangy sauerkraut and rich cheeses, every element adds texture, color, and classic deli charm to the dish.
- Russet potato: The ideal choice for baking because of its fluffy interior and firm skin that crisps up beautifully.
- Corned beef (chopped): Brings that signature salty, savory bite reminiscent of your favorite Reuben sandwich.
- Whipped cream cheese: Adds creamy richness and helps bind the filling together smoothly.
- Frank’s Kraut (drained): Provides the tangy, slightly sour crunch that brightens the dish and cuts through the richness.
- Swiss cheese (shredded): Melts perfectly, bringing a mild nuttiness that’s essential to Reuben flavors.
- Parmesan cheese (shredded): Sprinkled on top for an extra layer of savory crispiness after baking.
- Paprika: Just a dash to add a pop of warm color and a hint of smoky spice.
- Sea salt: Used to season the potato skin before baking, enhancing flavor and creating a delicious, crunchy crust.
How to Make Reuben Stuffed Baked Potatoes Recipe
Step 1: Prepare and Bake the Potato
Start by preheating your oven to 425 degrees Fahrenheit. Give your Russet potato a good wash, then, while still damp, sprinkle it lightly with sea salt. This will lend a tasty crunch and bring out the potato’s natural flavor during baking. Pop it straight onto your oven rack and let it bake for about 45 minutes until the skin crisps up and the inside becomes soft and fluffy.
Step 2: Mix the Filling
While the potato is baking, combine the chopped corned beef, shredded Swiss cheese, and well-drained sauerkraut in a medium bowl. Mixing these ingredients now allows all those classic Reuben flavors to mingle perfectly before they get stuffed back into the potato.
Step 3: Hollow Out the Potato
Carefully remove your baked potato from the oven when it’s done. Slice it down the middle lengthwise and gently scoop out the insides, leaving a sturdy shell behind. This step transforms the potato into the perfect vessel for your Reuben filling.
Step 4: Create the Creamy Filling
Take the potato flesh you’ve scooped out and mash it together with the whipped cream cheese until smooth and creamy. Then fold in the sauerkraut, corned beef, and Swiss cheese mixture until everything is evenly combined. This filling is where the fluffy texture meets savory delight.
Step 5: Stuff and Top the Potatoes
Fill the potato skins generously with your Reuben filling. Once stuffed, sprinkle the tops with shredded Parmesan cheese and dust lightly with paprika to add flavor and a beautiful golden finish after baking.
Step 6: Final Bake to Melt and Warm Through
Return the stuffed potatoes to the oven and bake for another 15 to 20 minutes. This step lets the cheeses melt perfectly and gives the Parmesan topping a crunchy, savory crust that makes each bite irresistible.
How to Serve Reuben Stuffed Baked Potatoes Recipe
Garnishes
To make your Reuben Stuffed Baked Potatoes Recipe presentation shine, consider garnishing with a few fresh sprigs of dill or a sprinkle of chopped chives. These add a fresh green pop of color and a subtle brightness that balances the richness of the dish.
Side Dishes
This recipe pairs wonderfully with simple sides that won’t overpower it. Think a crisp green salad with a light vinaigrette or some roasted vegetables to keep the meal balanced and vibrant. If you crave a classic deli vibe, a pickle spear or tangy coleslaw would also be fantastic companions.
Creative Ways to Present
For a party or special occasion, you can serve mini versions of this Reuben Stuffed Baked Potatoes Recipe by using small Yukon Gold potatoes for bite-sized appetizers. Or try topping the filling with a drizzle of thousand island dressing to echo the iconic Reuben sandwich experience in a fun and playful way.
Make Ahead and Storage
Storing Leftovers
If you have any of these delicious stuffed potatoes left over, store them in an airtight container in the refrigerator for up to 3 days. This will keep the filling flavorful and the potato skins from becoming soggy.
Freezing
You can freeze the stuffed potatoes before the final bake by wrapping them tightly in plastic wrap and foil. Freeze for up to 2 months. When ready to eat, bake them straight from frozen, adding extra baking time to ensure they’re heated through completely.
Reheating
To reheat, place the stuffed potatoes in a preheated oven at 350 degrees Fahrenheit and bake for 15-20 minutes until warm and the cheese is melted again. Avoid microwaving if possible to maintain the crispy potato skin and avoid sogginess.
FAQs
Can I use a different type of potato?
Russet potatoes are best for this recipe due to their starchy interior and crispy skin, but you can experiment with Yukon Golds for a creamier texture. Just keep in mind that the skin won’t crisp quite the same way.
Is there a substitute for whipped cream cheese?
Yes! If you don’t have whipped cream cheese, regular cream cheese softened to room temperature works just as well. You might just need to mash it a bit more to get that smooth consistency.
Can I make this recipe vegetarian?
Absolutely! Simply omit the corned beef and consider adding sautéed mushrooms or your favorite smoky plant-based protein to keep the savory depth in the filling.
What sauce pairs well with this dish?
Traditional thousand island dressing is a classic accompaniment to Reuben flavors, adding a sweet and tangy contrast that brightens the rich filling wonderfully.
How long does it take to prepare this recipe?
From start to finish, this Reuben Stuffed Baked Potatoes Recipe usually takes about 1 hour and 20 minutes, mostly due to baking time, but hands-on prep is fairly quick and straightforward.
Final Thoughts
You really can’t go wrong with this Reuben Stuffed Baked Potatoes Recipe. It’s a delicious, comforting dish that beautifully reimagines deli flavors into a cozy baked potato form. Whether you’re cooking for yourself or impressing friends, this recipe is sure to become a cherished favorite with its perfect balance of creamy, tangy, and savory elements. So go ahead, give it a try, and enjoy every warm, cheesy bite!
Print
Reuben Stuffed Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Reuben Stuffed Baked Potatoes combine the classic flavors of a Reuben sandwich with the comforting texture of a baked potato. This delicious dish features a fluffy russet potato loaded with a savory mixture of corned beef, Swiss cheese, sauerkraut, and cream cheese, topped with Parmesan and paprika for a flavorful finish.
Ingredients
Potato
- 1 large Russet potato
Filling
- 1/2 cup corned beef, chopped
- 1/4 cup whipped cream cheese
- 1/4 cup Frank’s Kraut (sauerkraut), drained
- 1/4 cup Swiss cheese, shredded
Topping
- 1 Tablespoon Parmesan cheese, shredded
- Paprika, to taste
- Sea salt (for dusting the potato)
Instructions
- Preheat and Prepare Potato: Preheat your oven to 425 degrees Fahrenheit. Wash the Russet potato thoroughly and while it’s still wet, lightly dust the outside with sea salt to enhance the flavor and crispiness of the skin. Place it directly on the oven rack and bake for 45 minutes.
- Make the Filling: While the potato is baking, combine the chopped corned beef, shredded Swiss cheese, and drained sauerkraut in a bowl. Mix these ingredients together well to evenly distribute flavors.
- Hollow the Potato: Once baked, carefully cut a lengthwise slit in the potato. Gently scoop out the insides, taking care to leave a sturdy skin shell that can hold the filling.
- Mix Filling with Potato Flesh: Mash the removed potato insides with the whipped cream cheese until smooth. Fold in the prepared corned beef, Swiss cheese, and sauerkraut mixture to create a creamy, flavorful blend.
- Stuff and Top the Potato: Spoon the filling back into the potato skins, smoothing the top. Sprinkle the shredded Parmesan cheese over the filling and lightly dust with paprika for a pop of color and mild spice.
- Bake Again: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes or until the filling is heated through and the cheese on top is melted and slightly golden. Remove from oven and serve warm.
Notes
- Using a Russet potato is preferred because of its fluffy texture when baked.
- Adjust paprika quantity according to your spice preference.
- Make sure to drain the sauerkraut well to avoid excess moisture in the filling.
- You can substitute whipped cream cheese with regular cream cheese if preferred.
- This recipe works well as a hearty single serving or can be doubled for multiple portions.
