Reuben Stuffed Baked Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes
02 -
1 cup cooked corned beef, chopped
03 -
1/2 cup sauerkraut, drained
04 -
1 cup shredded Swiss cheese, divided
05 -
1/4 cup cream cheese, softened
06 -
1/4 cup sour cream
07 -
2 tablespoons butter
08 -
1 tablespoon Dijon mustard
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 cup chopped green onions
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Scrub the potatoes, prick with a fork, and bake for 50–60 minutes until tender.
02 -
Let potatoes cool slightly, then slice in half lengthwise. Scoop out the interior, leaving a thin border around the skins.
03 -
Add the scooped potato, butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and pepper to a mixing bowl. Mash until smooth.
04 -
Fold in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese.
05 -
Spoon the mixture back into the potato shells, topping each with the remaining Swiss cheese.
06 -
Place the stuffed potatoes on a baking sheet and bake for 15 minutes, or until the cheese is melted and golden brown.
07 -
Garnish with chopped green onions and serve warm.
# Notes:
01 -
For extra crispiness, brush the potato skins with melted butter before baking.