Reuben Stuffed Baked Potatoes

4 Large Baking Potatoes
2 Cups Finely Diced Corn Beef
1 Can Franks Sauerkraut, Rinsed, Drained and Chopped
1/2 Cup Shredded Swiss Cheese
3 Tbsp. Green Onions, Diced
1 Tbsp. Horseradish
1 Pkg. Cream Cheese (Softened)
3 Tbsp. Parmesan Cheese

Bake Potatoes @ 425 for 45 minutes or until tender, Cool. In a bowl combine corn beef, sauerkraut, swiss cheese, onion, garlic, horseradish. Cut potatoes in half lengthwise. Carefully scooping out potatoes leaving just the skins of the potatoes. Mash potatoes with cream cheese and stir in the corn beef mixture, then mound potato mixture into the skins of the potatoes. Sprinkle with parmesan cheese and paprika, return to the oven for 30 more minutes or until heated through.

I love reubens- yes it’s a guilty pleasure of mine! I topped these with a drizzle of Thousand Island dressing. So good!!


4 thoughts on “Reuben Stuffed Baked Potatoes

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