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 childrenplus five grandchildren whom I keep supplied with f
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) PHILADELPHIA® Cream Cheese, softened
- 3 tablespoons grated Parmesan cheese
- 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