Save on Pinterest

Reuben Baked Potatoes

Total Time

Prep: 1 hour Bake: 25 min.


8 servings

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!
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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.

Recommended Video