Reuben Baked Potatoes Recipes

REUBEN LOADED BAKED POTATO

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

REUBEN BAKED POTATOES

Steps:

• 1. Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool.
• 2. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish, and caraway seeds. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact.
• 3. Mash potatoes and cream cheese; stir into the corned beef mixture. Mound potato mixture into shells. Sprinkle with Parmesan cheese and paprika. Return to oven for 25 minutes or until heated through.

REUBEN BAKED POTATOES

Steps:

• Bake the potatoes at 425°F for 45 minutes or until tender; cool.
• In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
• Cut potatoes in half lengthwise.
• Carefully scoop out potatoes, leaving shells intact.
• Mash potatoes with cream cheese; stir into the corned beef mixture.
• Mound potato mixture into the shells.
• Sprinkle with parmesan cheese and paprika.
• Return to the oven for 25 minutes or until heated through.