Description
These Reuben Stuffed Baked Potatoes are a delicious twist on the classic Reuben sandwich. Crispy baked potatoes are filled with savory corned beef, Swiss cheese, tangy sauerkraut, and topped with creamy thousand island dressing. Perfect for a hearty meal or appetizer!
Ingredients
Scale
- 4 large russet potatoes
- 1 lb corned beef, thinly sliced and chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup thousand island dressing (plus extra for drizzling)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
-
Bake the Potatoes:
- Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce each potato several times with a fork.
- Rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet.
- Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
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Prepare the Filling:
- While the potatoes are baking, prepare the Reuben filling. In a medium bowl, combine the chopped corned beef, sauerkraut, and Swiss cheese. Stir in the thousand island dressing and mix until everything is evenly combined. Season with a pinch of salt and pepper.
-
Stuff the Potatoes:
- Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. Carefully cut a slit down the center of each potato and fluff the insides with a fork.
- Add a tablespoon of butter to the inside of each potato, then spoon the Reuben filling into each potato, packing it in slightly.
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Bake the Stuffed Potatoes:
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the cheese is melted and bubbly.
-
Serve:
- Drizzle with additional thousand island dressing, sprinkle with fresh parsley, and serve immediately.
Notes
- If you prefer a more crisp topping, you can broil the stuffed potatoes for 1-2 minutes after baking to achieve a golden brown finish.
- These potatoes are a great way to use up leftover corned beef after St. Patrick’s Day.
- You can also make the filling ahead of time and store it in the fridge, then stuff the potatoes before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes (includes baking time)
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 490
- Sugar: 6g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 45mg