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This rustic Reuben Stuffed Baked Potato recipe transforms the classic sandwich flavors into a hearty, satisfying meal. The crispy potato skins cradle a creamy mixture of tangy sauerkraut, savory corned beef, and melty Swiss cheese, creating the perfect comfort food experience with every bite.
I discovered this recipe when looking for creative ways to use up corned beef after hosting a St. Patrick's Day dinner. Now it's become a requested favorite that my family asks for year-round, not just during March!
Ingredients
- Russet potatoes: Chosen for their fluffy texture and sturdy skins that hold up well to stuffing
- Corned beef: Provides the signature savory flavor that makes a Reuben iconic
- Sauerkraut: Delivers essential tanginess that balances the rich filling
- Swiss cheese: Melts beautifully and contributes the authentic Reuben taste
- Cream cheese: Creates a luxurious smooth texture in the potato filling
- Sour cream: Adds moisture and subtle tanginess to complement the sauerkraut
- Dijon mustard: Brings that classic Reuben condiment flavor throughout the filling
- Garlic powder: Infuses depth without overpowering more delicate flavors
- Green onions: Add fresh color and mild onion flavor to finish the dish
Step-by-Step Instructions
- Bake the Potatoes:
- Scrub potatoes thoroughly and prick several times with a fork to prevent bursting. Bake at 400°F for 50 to 60 minutes until easily pierced with a fork. The skins should be slightly crisp while the insides become completely tender.
- Prepare the Shells:
- Allow potatoes to cool just enough to handle then slice lengthwise. Carefully scoop out the centers leaving approximately 1/4 inch border of potato flesh attached to the skin. This structure ensures your shells remain sturdy enough to hold the hefty filling.
- Create the Filling:
- Combine the scooped potato flesh with butter, cream cheese, sour cream, Dijon mustard, and seasonings. Mash until completely smooth and creamy. Then gently fold in the corned beef, sauerkraut, and half the Swiss cheese, being careful not to overmix so the ingredients maintain their distinct textures.
- Stuff and Bake:
- Generously fill each potato skin with the mixture, mounding it slightly. Top with remaining Swiss cheese, making sure to spread it evenly for proper melting. Return to the oven and bake for 15 minutes until cheese becomes melted with golden brown spots appearing on top.
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My absolute favorite component is the sauerkraut. When I first experimented with this recipe, I was tempted to rinse it thoroughly but discovered that its natural tanginess perfectly cuts through the richness of the cheese and corned beef, creating the signature Reuben flavor profile that makes this dish so special.
Make Ahead Options
These stuffed potatoes freeze beautifully. Prepare through the stuffing stage but don't add the final cheese topping. Wrap individually in foil then freeze for up to two months. When ready to serve, thaw in refrigerator overnight then top with cheese and bake until heated through, about 25 minutes from cold.
Ingredient Swaps
If traditional corned beef isn't available, pastrami makes an excellent substitute with its similar flavor profile. For a vegetarian version, replace the corned beef with sautéed mushrooms tossed with a bit of liquid smoke. The Swiss cheese can be swapped for Gruyère or even a good quality white cheddar if preferred.
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Serving Suggestions
Complete the Reuben experience by serving with a small dish of Thousand Island dressing on the side for dipping or drizzling. A simple side salad with vinaigrette provides a fresh contrast to the rich potatoes. For a pub-style meal, pair with a cold lager or an IPA to complement the bold flavors.
The Reuben History Connection
The Reuben sandwich itself has contested origins with claims from both Omaha, Nebraska, and New York City. Regardless of its birthplace, the combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread became an American deli classic. This potato version honors those flavors while creating something new that pays homage to the original beloved sandwich.
Frequently Asked Questions
- → Can I use pre-cooked or canned corned beef?
Yes, pre-cooked or canned corned beef works perfectly for this dish. Just chop it finely so it blends easily with the other ingredients.
- → How do I make the potato skins extra crispy?
Brush the potato skins with melted butter before baking them in the final step. This creates a deliciously crisp texture.
- → Can I substitute sauerkraut with another ingredient?
If you’re not a fan of sauerkraut, try using shredded cabbage or coleslaw mix for a milder alternative.
- → How do I store leftover stuffed potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warm.
- → Can I make these ahead of time?
Yes, you can prepare and stuff the potatoes ahead of time. Store them covered in the refrigerator and bake them when ready to serve.