Baked Potatoes Reuben (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup chopped green onions
02 -
1/2 teaspoon garlic powder
03 -
1 tablespoon Dijon mustard
04 -
1/4 cup sour cream
05 -
1/4 cup cream cheese, softened
06 -
4 large russet potatoes
07 -
1 cup shredded Swiss cheese, divided
08 -
1/2 teaspoon black pepper
09 -
2 tablespoons butter
10 -
1 cup cooked corned beef, chopped
11 -
1/2 teaspoon salt
12 -
1/2 cup sauerkraut, drained
# Instructions:
01 -
Turn your oven to 400°F (200°C). Wash the potatoes, poke small holes with a fork, and let them bake for 50–60 minutes until soft.
02 -
Cool the potatoes for a bit, then slice down the middle lengthwise. Remove the inside, leaving a thin layer of flesh on the shells.
03 -
Take the scooped potatoes and mash them together with cream cheese, butter, sour cream, seasoning (salt, pepper, and garlic powder), and mustard in a bowl until smooth.
04 -
Stir in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese with your potato mixture.
05 -
Pack the potato skin shells with your potato mixture, then add the remaining Swiss cheese on top of each one.
06 -
Put the filled potatoes onto a baking tray and bake for 15 minutes, or until the cheese is melted and golden.
07 -
Sprinkle green onions over the top, then dig in while they’re still warm!
# Notes:
01 -
Try brushing melted butter on the potato skins before baking for a crispy edge.