Description
Delight in this savory treat where hearty baked potatoes are filled with a delicious blend of corned beef, cheeses, and tangy sauerkraut. A perfect combination of creamy, cheesy goodness and the classic flavors of a Reuben sandwich. This dish is great as a meal or appetizer
Ingredients
Scale
- 4 Salted Russet potatoes
- 1/2 cup chopped corned beef
- 1/4 cup cream cheese
- 1/4 cup shredded Swiss cheese
- 1 tbsp shredded Parmesan cheese
- 1/4 cup sauerkraut, drained
- Paprika (to taste)
- Sea salt (for sprinkling)
Instructions
- Preheat your oven to 425°F. Scrub the Russet potatoes under water and sprinkle with sea salt.
- Place the potatoes directly on the oven rack and bake for 45 minutes, or until tender.
- While the potatoes are baking, combine corned beef, Swiss cheese, and sauerkraut in a mixing bowl.
- Once the potatoes are done baking, slice them lengthwise and scoop out the inside, leaving a thin border of potato around the skin.
- Mash the scooped-out potato with cream cheese, then fold in the sauerkraut mixture.
- Fill the potato skins with the creamy filling, then sprinkle with shredded Parmesan cheese and dust with paprika.
- Return the filled potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese has melted and the potatoes are heated through.
- Serve hot and enjoy!
Notes
- For a smoky flavor, you can add a little smoked paprika.
- If you prefer a lighter version, you can substitute the cream cheese with Greek yogurt.
- This recipe works well for meal prep and can be easily reheated in the oven.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg