Lunch: Reuben Baked Potatoes Recipe

Ingredients

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) cream cheese, softened
3 tablespoons grated Parmesan cheese
Paprika

Instructions

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 paprika. Bake 5 minutes longer or until cheese is melted.

Reviews


Add a review for Reuben Baked Potatoes Recipe

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now