Reuben-Stuffed Twice Baked Potatoes Recipe

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If you’re craving a dish that combines the hearty comfort of classic baked potatoes with the iconic flavors of a Reuben sandwich, then this Reuben-Stuffed Twice Baked Potatoes Recipe is exactly what you need. Imagine tender russet potatoes loaded with savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese, all baked until bubbly and irresistible. It’s like taking a favorite deli treat and giving it a cozy, comforting twist that’s perfect for any meal. Once you try this, it’s going to become a go-to recipe that you’ll be excited to share with everyone.

Ingredients You’ll Need

With simple yet bold ingredients, this recipe is a breeze to put together. Each component plays a key role: russet potatoes form the creamy base, corned beef brings in that classic Reuben flavor, sauerkraut adds the essential tang, and Thousand Island dressing ties everything together with its zesty creaminess.

• 4 russet potatoes: Choose medium to large potatoes for perfect stuffing capacity and creamy texture.
• 1-2 teaspoons oil: Helps crisp the potato skins for a satisfying bite.
• Salt and pepper: Essential seasoning for both the potato skins and filling.
• 5-7 ounces cooked corned beef: The star protein, bringing savory, tender chunks to every bite.
• 3/4 cup sauerkraut (squeezed dry): Adds that signature tangy crunch that balances richness.
• 1/2 cup Thousand Island dressing: Use a quality brand for that creamy, tangy punch that Reubens are known for.
• 1 cup Swiss cheese (shredded): Melts beautifully, creating gooey, flavorful tops.
• Chopped pickles (to garnish): A fresh, crisp topping that elevates the whole dish.
• Extra Thousand Island dressing: Perfect for dipping or drizzling at the table.

How to Make Reuben-Stuffed Twice Baked Potatoes Recipe

Step 1: Prep and Bake the Potatoes

Start by preheating your oven to 350 degrees F. Clean your potatoes thoroughly and pierce them a few times with a fork. Rub a little oil all over their skins and generously season with salt and pepper—this is what creates that perfect crispy shell.

Step 2: Cook the Potatoes Until Tender

You have two easy options here: bake in the oven or use the microwave for faster prep. If you choose the microwave, place all four potatoes on a microwave-safe plate and cook on high for 5 minutes, turn them over, and continue cooking for 3 to 5 more minutes until they’re easily pierced with a fork. Oven baking will take longer but offers an even crispier skin.

Step 3: Scoop Out the Potato Flesh

Once the potatoes are cool enough to handle, slice them in half lengthwise and carefully scoop out the fluffy insides, keeping about half an inch of potato to maintain the skin’s structure. Season the inside of the skins lightly with salt and pepper and place them on a greased baking sheet.

Step 4: Prepare the Filling

Chop your cooked corned beef into bite-sized pieces so every bite has a satisfying meaty texture. Squeeze out excess liquid from your sauerkraut to prevent sogginess and set aside about 3/4 cup.

Step 5: Mix and Warm the Filling

Add the scooped potato flesh, corned beef, sauerkraut, and Thousand Island dressing to a skillet over medium heat. Stir and mash gently until the mixture is warmed through and nicely combined—this melds the flavors together into that classic Reuben taste.

Step 6: Stuff and Top the Potatoes

Evenly fill each potato shell with the warm corned beef and sauerkraut mixture, then generously sprinkle shredded Swiss cheese over the top. This cheese will melt and form that golden crust that makes the dish irresistible.

Step 7: Bake Until Bubbly and Golden

Pop the stuffed potatoes into a 375-degree oven for about 12 to 15 minutes until the filling is bubbling and the cheese has melted perfectly. For an extra touch, switch on the broiler for 1 to 3 minutes to crisp up the cheese tops beautifully.

Step 8: Finish with Garnishes

Once out of the oven, sprinkle chopped dill pickles on top for a fresh, tangy crunch and serve alongside extra Thousand Island dressing for dipping or drizzling. This finishing touch brings the whole dish together.

How to Serve Reuben-Stuffed Twice Baked Potatoes Recipe

Garnishes

Chopped dill pickles are a must-have garnish. Their crisp texture and sharp flavor cut through the richness and complement the tangy sauerkraut perfectly. A little extra drizzle of Thousand Island dressing on top or on the side amps up the indulgence even more.

Side Dishes

Keep it simple with fresh, green salads or steamed vegetables to balance the richness. A crisp romaine salad or steamed green beans with lemon zest can add brightness so your meal feels complete without overwhelming the star of the show.

Creative Ways to Present

For parties or special occasions, consider serving these twice baked potatoes in mini muffin tins or as individual servings on small plates topped with microgreens or fresh herbs. They also pair wonderfully with a side of beer mustard dipping sauce to echo deli flavors in an unexpected way.

Make Ahead and Storage

Storing Leftovers

Leftover Reuben-Stuffed Twice Baked Potatoes Recipe keeps well in the refrigerator for up to 3 days. Store them in an airtight container to preserve moisture and flavor. Reheat gently to avoid drying out the potatoes.

Freezing

You can freeze these stuffed potatoes before baking. Simply prepare through the stuffing step, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When ready to enjoy, bake directly from frozen, adding extra minutes to the cook time.

Reheating

To reheat, place the potatoes on a baking sheet and warm in a 350-degree oven for 15 to 20 minutes until heated through and cheese is melty again. Avoid microwaving if you want to keep the skin crispy and the filling evenly warmed.

FAQs

Can I use a different type of cheese?

Absolutely! While Swiss cheese is traditional for its nutty, mellow flavor and excellent melting quality, you can experiment with Gruyère, mozzarella, or even a sharp cheddar for a twist on the classic.

Is it possible to make this recipe vegetarian?

Definitely! Simply omit the corned beef and add extra sautéed mushrooms or marinated tempeh for a similar hearty texture. Keep the sauerkraut and Thousand Island for that familiar tangy richness.

Should I microwave or bake the potatoes first?

Microwaving is faster and great for busy days, but baking the potatoes in the oven takes longer and results in a crisper skin. Either method works well depending on your time and preference.

Can I prepare the stuffing ahead of time?

Yes! You can mix the filling a few hours ahead and store it refrigerated. When ready, stuff the potato skins and bake. This step helps flavors meld nicely and makes assembly quick and easy.

What is the best type of potato for this recipe?

Russet potatoes are ideal because of their starchy, fluffy texture which creates that perfect creamy filling after baking and scooping. Their thick skins also hold up well to stuffing and baking.

Final Thoughts

This Reuben-Stuffed Twice Baked Potatoes Recipe is a joyful celebration of comforting flavors that are equally nostalgic and inventive. Whether you’re cooking for family dinners, weekend get-togethers, or just want to treat yourself to something deliciously different, these stuffed potatoes deliver a delicious twist on a deli classic. Don’t hesitate to give this recipe a try—you’ll be amazed at how easy it is to bring those signature Reuben sandwich flavors into a fun and cozy baked potato format!

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