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Reuben-Stuffed Twice Baked Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 52 reviews
  • Author: Mariam
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

Reuben-Stuffed Twice Baked Potatoes combine the comforting creaminess of twice-baked potatoes with classic Reuben sandwich flavors. These hearty stuffed potatoes are loaded with tender corned beef, tangy sauerkraut, zesty Thousand Island dressing, and melted Swiss cheese, then baked to bubbly perfection. Garnished with chopped pickles and served with extra dressing, this dish makes a satisfying meal for lunch or dinner.

Ingredients

Scale

Potatoes

  • 4 russet potatoes
  • 1-2 teaspoons oil
  • salt and pepper, to taste

Filling

  • 5-7 ounces cooked corned beef, chopped into bite-sized pieces
  • 3/4 cup sauerkraut, squeezed dry
  • 1/2 cup Thousand Island dressing (use a good quality brand)
  • salt and pepper, to taste

Topping and Garnish

  • 1 cup Swiss cheese, shredded (or more to taste)
  • Chopped pickles, for garnish
  • Extra Thousand Island dressing, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the potatoes.
  2. Prepare Potatoes: Clean the potatoes thoroughly and pierce each 2-3 times with a fork. Rub with oil and season all over with salt and pepper.
  3. Bake or Microwave Potatoes: Place potatoes on a microwave-safe plate and cook on high for 5 minutes. Turn potatoes over and cook another 3-5 minutes or until fork-tender. Alternatively, the potatoes can be baked in the oven at 350°F until tender.
  4. Slice and Scoop: Once cool enough to handle, slice potatoes in half lengthwise. Place halves on a greased sheet pan. Carefully scoop out the flesh, leaving about a 1/2 inch border to keep the skins intact. Place the scooped flesh into a medium skillet. Season the inside of potato skins with salt and pepper.
  5. Prepare Filling: Chop the cooked corned beef into bite-sized pieces. Squeeze excess liquid from sauerkraut.
  6. Combine Filling Ingredients: Add the corned beef, sauerkraut, Thousand Island dressing, salt, and pepper to the skillet with the potato flesh. Heat over medium heat, stirring and mashing gently with a wooden spoon, cooking for about 5 minutes until warmed through and well combined.
  7. Fill Potato Skins: Evenly distribute the hot filling into each potato skin half.
  8. Add Cheese Topping: Top each filled potato half with shredded Swiss cheese.
  9. Bake Until Melted: Bake in the oven at 375°F for 12-15 minutes until the cheese is bubbly and the filling is hot.
  10. Optional Broil for Crispiness: For extra crispy cheese, broil the stuffed potatoes for an additional 1-3 minutes until the cheese is golden and crisp.
  11. Garnish and Serve: Remove from the oven and garnish with chopped dill pickles. Serve with extra Thousand Island dressing on the side for dipping.

Notes

  • Potatoes can be fully baked in the oven instead of microwaving for a more traditional texture.
  • Make sure to squeeze the sauerkraut well to avoid excess moisture in the filling.
  • Use a good quality Thousand Island dressing for the best flavor.
  • Feel free to add more Swiss cheese for a cheesier topping.
  • This recipe is great for meal prep and reheats well in the oven.

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Find it online: https://quickcookingmagic.com/reuben-stuffed-twice-baked-potatoes-recipe/