Reuben Baked Potatoes Recipe

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Reuben Baked Potatoes Recipe
Reuben Baked Potatoes Recipe photo by Taste of Home
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Reuben Baked Potatoes Recipe

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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!
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
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
  • 3 ounces cream cheese, softened
  • 3 tablespoons grated Parmesan cheese
  • Paprika

Directions

Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Reuben Baked Potatoes in Country Woman September/October 1994, p31

  • 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
  • 3 ounces cream cheese, softened
  • 3 tablespoons grated Parmesan cheese
  • Paprika
  1. Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
  2. When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  3. In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
  4. Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Reuben Baked Potatoes in Country Woman September/October 1994, p31

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Reviews forReuben Baked Potatoes

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MY REVIEW
Kay301 User ID: 8716707 261474
Reviewed Feb. 18, 2017

"sorry, did not like this, reminded me of corned beef hash of which I also do not like, very disappointed cause it sounded soooo good. We can't all like the same things."

MY REVIEW
Mary"s C S User ID: 5876486 26533
Reviewed Mar. 13, 2011

"I made this recipe in 2000, my twiqe was after filling the potatoes I wrapped them in foil and staked them in a crock pot on warm and let the lady's I worked with then eat when the had their lunch time, it was great for St. Patrick's day. Doing it again for this year. I work in a Hair Salon so will be shareing this recipe. Thanks"

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