This morning I woke up to the sweet sound of my toddler’s voice whispering, Mama! I want to have a baby boy. So I asked him what he meant exactly because that seemed a little confused. You want mommy to have another baby? He seemed a little irritated by my question, No Mama. I want to have another baby Octavian. I think to myself, oh dear child, I love you, but should this mama have another baby, baby #2 needs to take it a little easy on this mama and not move so fast. To clear things up I ask him, well, what if Mommy has a girl and you have a baby sister. His response? No Mama! A baby Octavian!
I have no idea where his sudden interest in other babies came from. It’s not like the hubs and I have been asking if he wants a brother or sister. You guys, I’m not ready. For any of it. But the simple fact that my 3 year old is having a conversation with me about babies and siblings made me realize that life is fleeting and time is really unfair sometimes.
Anyway, I will save the rest of this baby talk for a later date because I do actually have a thing or two to say about the subject. Discussions about whether or not to have one more, however, is best served with something like, cake or cookies or pie. Right?
So that brings us to tonight’s dinner, Reuben Twice Baked Potatoes. Still working through all our leftovers, these meaty, cheesy potato skins are delicious. Ignoring the fact that they are definitely not on the Healthy list, of course. Oh well, it’s some of my people’s’ holiday, since I’m like a quarter Irish. Or something.
Anyway, always a fan of twice baked potatoes, these are been cleared of their inner flesh (don’t throw it away! mashed potatoes are great as leftovers!) and stuffed with cubed corned beef and sauerkraut and topped with lots and lots of bubbly Swiss cheese. And, of course, don’t forget the Thousand Island dressing. They wouldn’t be Reuben Twice Baked Potatoes without Thousand Island 🙂
Reuben Twice Baked PotatoesPrint Recipe Pin Recipe Rate Recipe
- 4 large Russet potatoes - baked
- 2 cups cooked corned beef - chopped into small pieces
- 1.5 cups sauerkraut - liquid drained
- 1/2 cup Thousand Island dressing - plus more for serving
- 4 slices swiss cheese
- salt + freshly ground black pepper
- Fresh chopped parsley - for topping
- Preheat oven to 375 degrees F. Scrub and wash each potato and dry thoroughly. Poke each potato several times with a fork and wrap each potato in foil. Bake the potatoes for 45-60 minutes (time will vary depending on size and oven). Remove from oven and allow time to cool.
- Prepare the filling- in a medium mixing bowl, mix together the chopped corned beef, sauerkraut and Thousand Island dressing. Set aside or store in an airtight container in the refrigerator for later use.
- When the potatoes are cool enough to handle, cut each potato lengthwise and carefully scoop out the inner flesh, making sure to leave behind a thin layer. Meanwhile, preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Fill each halved potato skin with filling, sprinkle with fresh ground black pepper and cover the top with a half slice of swiss cheese.
- Transfer potatoes to a lined baking sheet and bake at 400 degrees for approximately 15 minutes, or until cheese is melted and bubbly. Remove potato skins from the oven and sprinkle with fresh chopped parsley and additional dressing, if desired.
- Delicious just out of the oven or leftover the next day