Wednesday, November 16, 2011

Reuben Baked Potatoes

Reuben Baked Potatoes

Easy, cheesy, Reuben goodness in a potato.  Mmmmm.  If you love Reubens (and who doesn't?!) about turning that fave sandwich into a different dinner the gang will love.  Sometimes I make them the night before because they're just as good the next day. 

Reuben Baked Potatoes

  • 4 russet potatoes, pierced
  • 2 Tablespoons butter
  • 1 cup onion, chopped
  • 1 1/2 cups sauerkraut, drained
  • 1 teaspoon caraway seeds
  • 1 cup corned beef brisket, chopped
  • 1 1/2 cup Swiss cheese, shredded
  • Russian salad dressing, purchased or homemade

Preheat oven to 450.

Bake potatoes for 1 hour and let rest until cool enough to handle.

Cut the tops lengthwise off the potatoes.  Scoop out potato leaving 1/4" shell. Place shells on pan. 

Melt the butter in a skillet and saute the onions until golden.  Add sauerkraut, caraway & scooped potato, breaking up the potato.  Mix & heat until it begins to brown.  Add corned beef and ¾ C. of the cheese.  Spoon into the shells & top with remaining cheese.  Bake until tops are lightly browned, about 25 minutes.

Drizzle with Russian dressing to serve

NOTE:  To make Russian dressing:  Mix 1/2 mayo with a little ketchup or chili sauce and add a little pickle relish.  Mix well.  Voila!  Russian dressing!

P.S.  These are naturally gluten-free, too!

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