Reuben Potatoes have all the flavor of the classic Reuben Sandwich in a twice baked potato. Chopped corned beef, sauerkraut, Thousand Island Dressing, and swiss cheese are mixed into the filling for a hearty and delicious one dish meal that's super easy to make and economical too.
- 4 medium to large baking potatoes
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup Thousand Island or Russian dressing, plus more for serving
- 1/4 teaspoon pepper
- 1 cup shredded sauerkraut, drained well
- 2 green onions, sliced
- 1 1/2 cups finely chopped corned beef
- 2 cups shredded swiss cheese
Bake potatoes in a 400 degree oven until soft, about 1 hour. Let cool 10 minutes.
Remove a sliver of skin from the top of each potato. Scoop out the pulp and place in a large bowl with butter, sour cream, Thousand Island and pepper.
Use a hand held mixer to beat everything until smooth.
Stir in sauerkraut, green onions, corned beef, and half of the swiss cheese. Taste mixture, and if desired add a little salt.
Season inside of scooped out potatoes with salt and pepper.
Stuff mixture into the potatoes. They will be very overstuffed.
Sprinkle remaining cheese on top. Place on a foil-lined baking sheet and bake in a 350 degree oven for 20 to 25 minutes.
Drizzle with more dressing and serve.