Reuben Stuffed Baked Potatoes
Craving a dish that’s rich, flavorful, and bursting with creamy, cheesy goodness? Look no further than our Reuben Stuffed Baked Potatoes! This delightful twist on a classic combines the comforting flavors of a Reuben sandwich with the heartiness of a baked potato.
Servings: 4 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
Potatoes
- 4 large russet potatoes
Filling
- 1 cup cooked corned beef, chopped
- 1/2 cup sauerkraut, drained
- 1 cup shredded Swiss cheese, divided
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped green onions (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake for 50–60 minutes until tender.
- Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the inside, leaving a thin border around the skin. Place the scooped-out potato into a mixing bowl.
- Add butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and black pepper to the bowl. Mash until smooth.
- Fold in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese.
- Spoon the mixture back into the potato shells, topping each with the remaining Swiss cheese.
- Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese is melted and golden brown.
- Garnish with chopped green onions and serve warm.
Notes
These stuffed potatoes pair perfectly with a light, crisp salad or a bowl of hearty tomato soup. For drinks, consider a refreshing iced tea or a chilled glass of white wine, complementing the dish's richness.
Nutrition
Calories: 200kcal | Fat: 20g