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This homestyle Reuben Stuffed Baked Potato turns your favorite sandwich into a filling, delicious meal. The crunchy potato exterior holds a rich blend of zesty sauerkraut, flavorful corned beef, and gooey Swiss cheese, giving you that cozy food feeling with every mouthful.
I stumbled across this idea while trying to find new ways to finish off my leftover corned beef from a St. Patrick's Day party. These days it's become such a hit that my folks ask me to make it all through the year, not just in March!
Ingredients
- Russet potatoes: Picked for their soft insides and tough skins that can handle being stuffed
- Corned beef: Gives you that key meaty taste that makes a true Reuben
- Sauerkraut: Adds that needed zip that cuts through the richness
- Swiss cheese: Gets wonderfully gooey and brings that real Reuben flavor
- Cream cheese: Makes the potato filling extra smooth and fancy
- Sour cream: Keeps everything moist with a slight tang that works with the sauerkraut
- Dijon mustard: Spreads that traditional Reuben condiment taste throughout
- Garlic powder: Adds background flavor without stealing the show
- Green onions: Bring brightness and a light oniony kick to finish things off
Step-by-Step Instructions
- Bake the Potatoes:
- Clean potatoes well and poke them many times with a fork so they don't burst. Cook at 400°F for 50 to 60 minutes until they're fork-tender. You want slightly crunchy skins with totally soft insides.
- Prepare the Shells:
- Let potatoes cool enough to touch then cut them down the middle. Gently scoop out the middles leaving about 1/4 inch of potato attached to the skin. This keeps your shells strong enough to hold all the good stuff.
- Create the Filling:
- Mix the scooped potato with butter, cream cheese, sour cream, Dijon mustard, and seasonings. Mash until it's smooth and creamy. Then carefully mix in the corned beef, sauerkraut, and half the Swiss cheese, don't stir too much or you'll lose the different textures.
- Stuff and Bake:
- Fill each potato skin with plenty of the mixture, making small mounds on top. Sprinkle the rest of the Swiss cheese over everything, making sure it's spread out so it melts nicely. Put back in the oven and cook for 15 minutes until the cheese melts and gets golden spots.
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I really love the sauerkraut part most of all. When I first tried making this, I almost rinsed it too much but found out its natural sourness really balances the rich cheese and corned beef, creating that true Reuben taste that makes this dish so good.
Make Ahead Options
These loaded potatoes freeze really well. Make them up to the stuffing part but save the final cheese topping for later. Wrap each one in foil and freeze for up to two months. When you're ready to eat them, let them thaw in the fridge overnight, add the cheese on top, and bake until hot all the way through, about 25 minutes from cold.
Ingredient Swaps
If you can't find corned beef, pastrami works just as well with its similar taste. For a meat-free version, try using cooked mushrooms with a dash of liquid smoke instead of beef. You can switch the Swiss for Gruyère or even a nice white cheddar if that's what you like better.
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Serving Suggestions
Round out your Reuben experience by putting a small bowl of Thousand Island dressing nearby for dipping or drizzling. A basic green salad with vinaigrette gives a fresh contrast to the hearty potatoes. For a pub feel, drink a cold lager or an IPA with it to match the strong flavors.
The Reuben History Connection
The Reuben sandwich has a debated backstory with folks from both Omaha, Nebraska, and New York City saying they came up with it. No matter where it started, the mix of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread became a deli favorite across America. This potato version keeps those same great tastes while creating something different that tips its hat to the sandwich we all know.
Frequently Asked Questions
- → Can I use canned or precooked corned beef?
Absolutely! Canned or precooked beef is great. Just chop it small so it mixes well.
- → What’s the secret to crispier potato skins?
Brush the skins with melted butter before the final bake to make them extra crispy.
- → Is there a swap for sauerkraut?
If sauerkraut doesn’t suit you, shredded cabbage or coleslaw mix is a mild alternative.
- → How do I keep leftover stuffed potatoes fresh?
Put them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave.
- → Can I prep these in advance?
Yes, stuff the potatoes ahead of time and keep them covered in the fridge. Bake before serving.