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Reuben Baked Potatoes
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4.5 from 2 votes

Reuben Potatoes

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.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Christin Mahrlig


  • 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.