Reuben Loaded Baked Potato Recipes

REUBEN LOADED BAKED POTATO

Reuben Loaded Baked Potato image

Provided by Jeff Mauro, host of Sandwich King

Time 1h10m

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
8 ounces thinly shaved pastrami
1 cup sauerkraut
4 slices Swiss cheese
18,000 Island Dressing, recipe follows
1/4 cup sliced pickled cherry peppers
2 tablespoons minced fresh chives
1 cup sour cream
1/4 cup ketchup
2 tablespoons minced pickled jalapenos
2 tablespoons minced dill pickles
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt

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

Reuben Baked Potatoes image

In honor of November 2002 Ingredient of the Month: Sauerkraut!!! This recipe actually comes from www.tasteofhome.com and is noted as being by Erika Antolic of Vancouver, Washington.

Provided by GinnyP

Categories Lunch/Snacks

Time 1h30m

Yield 8 potato halves

Number Of Ingredients 11

Ingredients

4 large baking potatoes
2 cups finely diced cooked corned beef
1 (14 ounce) can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seed
1 (3 ounce) package cream cheese, softened
1 tablespoon grated parmesan cheese
paprika

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.

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