Reuben Twice Baked Potatoes
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5 from 1 vote

Reuben Twice Baked Potatoes

Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 512kcal
Author: Jessica Randhawa

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 21g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 1373mg | Potassium: 1201mg | Fiber: 4g | Sugar: 7g | Vitamin A: 300IU | Vitamin C: 35.2mg | Calcium: 274mg | Iron: 4mg
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