Reuben Potatoes (Print Version)

# Ingredients:

→ Potatoes

01 - 4 large russet potatoes
02 - 2 tbsp butter, melted
03 - Salt and pepper to taste

→ Reuben Filling

04 - 1 cup cooked corned beef, chopped
05 - 1 cup sauerkraut, well-drained
06 - 1 cup shredded Swiss cheese
07 - ½ cup Thousand Island dressing

→ Garnish

08 - Fresh chives, chopped

# Instructions:

01 - Preheat oven to 425°F (220°C). Scrub potatoes, prick with fork, and bake 45-60 minutes until tender.
02 - While potatoes bake, mix corned beef, sauerkraut, Swiss cheese and dressing in bowl.
03 - Cut slit in top of each potato, gently squeeze to open, and scoop out some flesh (leave ½-inch shell).
04 - Divide filling among potatoes, pressing gently. Drizzle with melted butter and season.
05 - Return to oven for 10-15 minutes until cheese is melted and bubbly.
06 - Garnish with chives and serve immediately.

# Notes:

01 - For extra crisp skins: rub potatoes with oil and salt before baking
02 - Drain sauerkraut thoroughly to prevent sogginess
03 - Can substitute pastrami or roast beef for corned beef
04 - Add caraway seeds to filling for authentic Reuben flavor

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