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
Scale
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.
