Reuben Stuffed Baked Potatoes

Reuben stuffed baked potatoes transform the iconic deli sandwich into a hearty, crowd-pleasing meal by combining fluffy baked potatoes with savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing. This clever fusion dish delivers all the beloved flavors of a classic Reuben in a satisfying, knife-and-fork format that's perfect for dinner or special occasions.

I discovered this recipe while looking for creative ways to use leftover corned beef after St. Patrick's Day. The first time I served these stuffed potatoes, my family fell silent for a full minute as they savored each bite – always the sign of a winning dish! Now they've become a requested favorite year-round.

Essential Ingredients

Russet potatoes: Their starchy flesh and sturdy skin make them perfect for baking. Corned beef: The star protein that gives this dish its distinctive flavor. Sauerkraut: Provides essential tangy contrast. Swiss cheese: Creates that signature Reuben melt. Thousand Island dressing: The creamy, tangy sauce that ties all elements together. Fresh chives: Add a bright, oniony finish.

After making this recipe dozens of times, I've discovered that the quality of your corned beef makes a significant difference in the final result. Leftover home-cooked corned beef provides the most robust flavor, but in a pinch, ask your deli counter to cut you a thick piece.

Preparation Method

Baking Technique:

Scrub potatoes thoroughly and prick several times with a fork. Rub with olive oil and coarse salt before baking directly on oven rack for 45-60 minutes until tender.

Strategic Scooping:

Cut lengthwise slits in baked potatoes and scoop out flesh, leaving a half-inch border to create sturdy boats. Reserve scooped potato for another use.

Filling Assembly:

Combine chopped corned beef, drained sauerkraut, Swiss cheese, and Thousand Island dressing. Mix gently until evenly distributed but still textured.

Final Bake:

Divide filling among potato shells, top with remaining cheese, and bake 10-15 minutes until heated through. Broil briefly for golden finish.

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My grandmother always insisted that the secret to perfect baked potatoes was patience. Her low-and-slow method produces the perfect fluffy interior that makes these stuffed potatoes so satisfying.

Serving Suggestions

Serve as a complete meal with a crisp green salad dressed with simple vinaigrette. For traditional presentation, offer additional Thousand Island dressing on the side. When entertaining, create a stuffed potato bar with various toppings.

Creative Variations

Create a Rachel version by substituting turkey for corned beef and coleslaw for sauerkraut. For breakfast, add a fried egg on top. Make vegetarian option with sautéed mushrooms seasoned with caraway and paprika.

Storage Success

Prepare through stuffing stage and refrigerate up to 24 hours before final bake. For longer storage, wrap unbaked stuffed potatoes individually and freeze up to three months. Thaw overnight before baking.

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The magic of these Reuben stuffed potatoes lies in their ability to transform familiar ingredients into something novel and exciting. They honor the beloved flavor profile of the classic sandwich while creating an entirely new eating experience.

Frequently Asked Questions

→ Can I use leftover corned beef?

Absolutely! This is a perfect way to use up leftover St. Patrick's Day corned beef.

→ How do I prevent soggy potatoes?

Make sure to drain the sauerkraut well and don't overfill the potatoes.

→ What can I substitute for Thousand Island?

Russian dressing or a mix of mayo and ketchup with relish works well.

→ Can I make these ahead?

Bake the potatoes and prep the filling separately, but assemble and final bake just before serving.

→ How long do leftovers keep?

Store in fridge for 3-4 days. Reheat in oven to maintain texture.