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Reuben Stuffed Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 49 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/reuben-stuffed-baked-potatoes-recipe/