Get ready to revolutionize your dinner routine with a mouthwatering twist on two classic favorites: the beloved Reuben sandwich and the comforting twice-baked potato! These Twice Baked Stuffed Reuben Potatoes are not just a meal, they're a culinary adventure that combines the tangy, savory flavors of a traditional Reuben with the creamy, crispy perfection of a loaded potato. Imagine biting into a crisp potato skin filled with tender corned beef, zesty sauerkraut, and melted Swiss cheese – it's a flavor explosion that will have your taste buds dancing and your dinner guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 1/4 cup mayonnaise
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash russet potatoes thoroughly and pat dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub the potato skins with olive oil and sprinkle with kosher salt.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork and the skin is crispy.
- Remove potatoes from the oven and let cool for 10 minutes until they are comfortable to handle. Slice each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin.
- In a mixing bowl, combine the scooped potato flesh, chopped corned beef, drained sauerkraut, shredded Swiss cheese, mayonnaise, salt, and pepper. Mix thoroughly until well combined.
- Stuff each potato skin generously with the prepared mixture, mounding the filling slightly above the potato skin.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are golden brown.
- Remove from oven and let rest for 5 minutes. Serve hot, optionally garnished with chopped chives or additional sauerkraut.
Tips
- Choose large, uniform russet potatoes for the best presentation and consistent cooking.
- Make sure to thoroughly drain the sauerkraut to prevent excess moisture in your filling.
- For extra crispy potato skins, rub them generously with olive oil and sprinkle with kosher salt before the initial baking.
- Don't rush the first baking – ensuring the potatoes are fully cooked ensures a creamy interior.
- Let the potatoes rest for a few minutes after the second bake to allow the cheese to set and make serving easier.
- For a gourmet touch, try using high-quality deli corned beef instead of pre-packaged options.
- If you want to add extra flavor, consider mixing in a tablespoon of Thousand Island dressing into the filling.
- These potatoes can be prepared ahead of time and reheated, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
