Reuben Baked Potatoes Recipe
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!
- 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
- 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.
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