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Reuben Baked Potatoes Recipe

Photo by: Taste of Home

When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often. After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them. I have three grown children—plus five grandchildren whom I keep supplied with frozen yogurt and cookies!

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8 Servings
Prep: 1 hour Bake: 25 min.

Ingredients

4 large baking potatoes
2 cups finely diced cooked corned beef
1 can (14 ounces) 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 seeds
1 package (3 ounces) cream cheese, softened
3 tablespoons grated Parmesan cheese
Paprika

Directions

Bake the potatoes at 425° 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. Yield: 8 servings.

Reuben Baked Potatoes published in Country Woman September/October 1994, p31

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