If you love the bold, savory flavors of a classic deli favorite but want a fun, hearty twist, you’re going to adore this Reuben Stuffed Baked Potatoes Recipe. This magical combination takes a fluffy, perfectly baked Russet potato and transforms it into a deliciously loaded vessel packed with tender corned beef, tangy sauerkraut, creamy whipped cream cheese, and melty Swiss cheese. Finished with a sprinkle of Parmesan and a touch of paprika, every bite bursts with everything you crave in a Reuben sandwich—just with a cozy, comforting potato vibe. Trust me, once you try this, it might just become your new go-to comfort meal!
Ingredients You’ll Need
The beauty of this Reuben Stuffed Baked Potatoes Recipe lies in its simplicity. Each ingredient plays a key role: the Russet potato acts as the hearty base, corned beef brings that signature deli goodness, and the cheeses add layers of creamy, melty perfection. Sauerkraut brightens the whole dish with a crisp tang, while the paprika gives it a subtle smoky finish. Let’s take a look at these essentials!
- 1 large Russet potato: Ideal for baking because of its fluffy interior and sturdy skin that holds all the goodies well.
- 1/2 cup corned beef (chopped): Choose good quality corned beef for maximum flavor and tenderness.
- 1/4 cup whipped cream cheese: Adds creaminess without weighing down the filling.
- 1/4 cup Frank’s Kraut (drained): Provides that classic tangy crunch essential to any great Reuben-based dish.
- 1/4 cup Swiss cheese (shredded): Brings a nutty, melty texture that ties everything together deliciously.
- 1 Tablespoon Parmesan cheese (shredded): Used for topping to add a subtle sharpness and lovely browning.
- Paprika (to taste): A dash of smoky color and gentle warmth to finish the dish.
How to Make Reuben Stuffed Baked Potatoes Recipe
Step 1: Prepare and Bake the Potato
Start by heating your oven to 425 degrees Fahrenheit. While the oven heats, wash your Russet potato thoroughly. Keep the potato wet and lightly sprinkle sea salt over the skin—this ensures a flavorful, crispy crust. Place the potato directly on the oven rack or a baking sheet and bake for about 45 minutes until the skin is crisp and the inside is tender and fluffy.
Step 2: Mix Your Filling
While the potato is in the oven, combine the chopped corned beef, shredded Swiss cheese, and well-drained sauerkraut in a medium bowl. This filling blend is what gives your potato that unmistakable Reuben kick, melding the savoriness and tang in every bite.
Step 3: Scoop and Mash the Potato
Once your potato is baked to perfection, carefully slice a slit lengthwise down the center. Gently scoop out the fluffy insides into a bowl, making sure to leave behind a sturdy shell to hold your mixture. This step creates the perfect vessel for all those mouthwatering fillings.
Step 4: Combine Filling with Cream Cheese
Add the whipped cream cheese to the scooped-out potato and mash until smooth for creamy texture that complements the sharper flavors. Then gently fold in your sauerkraut, corned beef, and Swiss cheese mixture until everything is evenly distributed.
Step 5: Fill and Top
Spoon your rich, cheesy Reuben mix back into the potato skins, taking care to fill them generously. Sprinkle the top with shredded Parmesan cheese, which will melt and form a delicious golden crust. Don’t forget to dust with paprika for that beautiful, appetizing finish.
Step 6: Bake Again Until Melty
Return your filled potatoes to the oven for another 15 to 20 minutes. This final step warms everything through, melts the cheeses perfectly, and helps the flavors meld together in heavenly harmony.
How to Serve Reuben Stuffed Baked Potatoes Recipe
Garnishes
For extra freshness and a pop of color, consider topping the baked potatoes with finely chopped fresh parsley or dill. A dollop of sour cream or a drizzle of Russian dressing can elevate the tangy, creamy profile and add a cool contrast to the warm, savory flavors.
Side Dishes
This Reuben Stuffed Baked Potatoes Recipe pairs beautifully with crisp green salads or simple steamed vegetables to balance the richness. A light pickle on the side echoes the tang of the sauerkraut and provides a satisfying crunch.
Creative Ways to Present
If you want to impress guests or just add a fun twist at home, serve your stuffed potatoes topped with a mini Reuben slider on the side or arrange a platter with mini baked potato “boats” as appetizers. You can even sprinkle extra shredded Swiss and Parmesan around the serving plate for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover Reuben Stuffed Baked Potatoes keep well in an airtight container in the refrigerator for up to three days. Be sure to cool them completely before refrigerating to maintain the best texture and flavor.
Freezing
While these potatoes freeze best before the second bake, you can freeze the fully assembled and baked potatoes in a freezer-safe container for up to two months. Reheat gently to avoid overcooking or drying out.
Reheating
The best way to reheat leftover Reuben Stuffed Baked Potatoes Recipe is in a 350 degree Fahrenheit oven for about 15-20 minutes until warmed through and cheese is bubbly again. Avoid microwaving to keep the skin crisp and flavors intact.
FAQs
Can I use a different type of potato for this recipe?
Russet potatoes are preferred for their fluffy interior and sturdy skin, but you can use Yukon Gold if you want a slightly creamier texture. Just be aware the flavor and firmness will differ slightly.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the corned beef with seasoned tempeh or mushrooms and swap the sauerkraut with pickled cabbage blends for a vegetarian-friendly Reuben stuffed potato that still delivers on flavor.
What if I don’t have whipped cream cheese?
You can use regular cream cheese; just soften it well before mixing with the potato. Alternatively, sour cream works as a creaminess booster with a slight tang.
Can I prepare the filling ahead of time?
Yes, you can mix the corned beef, Swiss cheese, and sauerkraut filling a few hours in advance and keep it covered in the fridge. Just add the mashed potato and cream cheese right before stuffing and baking.
How do I know when the stuffed potatoes are done reheating?
Look for melted, bubbly cheese on top and warm filling throughout. If you gently poke the center, it should feel hot to the touch without cold spots.
Final Thoughts
If you’re craving comfort food with a little twist, this Reuben Stuffed Baked Potatoes Recipe is a must-try. It beautifully captures all those cozy, deli-inspired flavors wrapped inside a warm, fluffy potato that’s easy to make and utterly satisfying. Whether for a solo dinner or a special occasion, it’s sure to become a beloved favorite you’ll want to make again and again.
Print
Reuben Stuffed Baked Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 serving
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Reuben Stuffed Baked Potato recipe combines the classic flavors of a Reuben sandwich with the comforting appeal of a baked potato. Featuring tender corned beef, tangy sauerkraut, creamy whipped cream cheese, and melted Swiss and Parmesan cheeses, this dish is a hearty and satisfying meal perfect for lunch or dinner.
Ingredients
Ingredients
- 1 large Russet potato
- 1/2 cup corned beef, chopped
- 1/4 cup whipped cream cheese
- 1/4 cup Frank’s sauerkraut, drained
- 1/4 cup Swiss cheese, shredded
- 1 tablespoon Parmesan cheese, shredded
- Paprika, to taste
- Sea salt, for dusting
Instructions
- Preheat and prepare potato: Preheat your oven to 425°F (220°C). Wash the Russet potato thoroughly and while still wet, lightly dust the outside with sea salt to enhance flavor and crispness during baking. Place the potato directly on the oven rack and bake for 45 minutes.
- Mix filling ingredients: While the potato bakes, combine chopped corned beef, shredded Swiss cheese, and drained sauerkraut in a bowl and mix well to blend the savory flavors.
- Hollow out the potato: Once the potato is baked and tender, carefully cut a lengthwise slit along the top. Scoop out the potato flesh, leaving the skins intact to hold the filling.
- Prepare the filling: Mash the scooped-out potato insides with whipped cream cheese until smooth and creamy. Fold in the corned beef, Swiss cheese, and sauerkraut mixture thoroughly.
- Stuff and top potato skins: Spoon the prepared filling back into the potato skins, smoothing the top. Sprinkle the filled potatoes with shredded Parmesan cheese and dust generously with paprika for color and a mild smoky flavor.
- Bake to finish: Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the filling is heated through and the cheese has melted and browned slightly.
Notes
- You can substitute the corned beef with pastrami or deli roast beef for a different twist.
- Use regular cream cheese if whipped is unavailable; just soften it before mixing.
- Adjust the amount of sauerkraut to suit your taste, making sure to drain it well to avoid sogginess.
- Paprika can be swapped with smoked paprika for a deeper smoky flavor.
- Serve with a side of Russian or Thousand Island dressing to mimic the full Reuben sandwich experience.
