Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes

  2. 2 cups finely diced cooked corned beef

  3. 1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped

  4. 1/2 cup shredded Swiss cheese

  5. 3 tablespoons sliced green onions

  6. 1 garlic clove, minced

  7. 1 tablespoon prepared horseradish

  8. 1 teaspoon caraway seeds

  9. 1 package (3 ounces) cream cheese, softened

  10. 3 tablespoons grated Parmesan cheese

  11. Paprika

Instructions Jump to Ingredients ↑

  1. Reuben Baked Potatoes Recipe photo by Taste of Home 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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