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Reuben Baked Potatoes

 Reuben Baked Potatoes
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
8 ServingsPrep: 1 hour Bake: 25 min.


  • 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


  • 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

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Reuben Baked Potatoes (continued)

Directions (continued)

  • paprika. Bake 5 minutes longer or until cheese is melted. Yield: 8
  • servings.