Description
Reuben Stuffed Baked Potatoes are a delightful twist on the classic Reuben sandwich, combining tender baked russet potatoes filled with a savory mixture of corned beef, sauerkraut, Swiss cheese, and tangy thousand island dressing. This hearty recipe makes a satisfying meal that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
- 2 tablespoons butter
- Salt and pepper to taste
- Olive oil (for rubbing)
Reuben Filling
- 1 lb corned beef, thinly sliced and chopped
- 1 cup sauerkraut, drained and squeezed dry
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup thousand island dressing (plus extra for drizzling)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce each potato several times with a fork to allow steam to escape during baking.
- Season the Potatoes: Rub each potato with olive oil and sprinkle with salt to enhance the skin’s flavor and crispness. Place the potatoes directly on the oven rack or on a baking sheet.
- Bake Until Tender: Bake the potatoes for 45-60 minutes, or until a fork easily pierces through the flesh, indicating they are fully cooked and tender inside.
- Prepare the Filling: While the potatoes bake, combine the chopped corned beef, drained sauerkraut, and shredded Swiss cheese in a medium bowl. Stir in the thousand island dressing until all ingredients are evenly mixed. Season lightly with salt and pepper according to taste.
- Stuff the Potatoes: When the potatoes are done, remove them from the oven and let them cool slightly so they can be handled safely. Cut a slit down the center of each potato and fluff the interior with a fork to create space for the filling.
- Add Butter and Fill: Place a tablespoon of butter inside each potato for richness, then spoon the prepared Reuben filling into each potato, slightly packing it in to fill the cavity completely.
- Bake the Stuffed Potatoes: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes. This reheats the filling and melts the cheese, making the filling hot and bubbly.
- Serve: Remove the stuffed potatoes from the oven, drizzle with extra thousand island dressing for added flavor, sprinkle with fresh parsley if desired, and serve immediately while warm.
Notes
- For extra crispy skin, rub the potatoes with a little olive oil before baking.
- Make sure to drain and squeeze dry the sauerkraut to prevent soggy potatoes.
- You can substitute thousand island dressing with Russian dressing for a similar but slightly different flavor profile.
- Leftovers can be refrigerated and reheated in the oven to maintain the melted cheese texture.
- Choose medium to large russet potatoes for best results and easier stuffing.
