Reuben Baked Potatoes

Name: Reuben Baked Potatoes
Prep time: 25 min
Total time: 100 min
Yield: 4 stuffed baked potatoes
Ingredients: 4 large baking potatoes; 2 cups finely chopped diced & cooked corned beef; 1 (14 oz.) can sauerkraut, well drained, chopped fine; ½ cup shredded Swiss cheese; 3 tablespoons sliced green onion; 1 garlic clove, minced; 1 tablespoon horseradish; 1 teaspoon caraway seed; 1 (3 oz.) cream cheese; 3 tablespoons grated Parmesan cheese

main~1 hr 40 minPhoebe Butler’s recipe box

baking potato · corned beef · sauerkraut · swiss cheese · green onion · garlic · horseradish · caraway seed · cream cheese · parmesan cheese

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25 min active · 1 hr 40 min total · 4 stuffed baked potatoes (times estimated)

Ingredients

4 large baking potatoes
2 cups finely chopped diced & cooked corned beef
1 (14 oz.) can sauerkraut, well drained, chopped fine
½ cup shredded Swiss cheese
3 tablespoons sliced green onion
1 garlic clove, minced
1 tablespoon horseradish
1 teaspoon caraway seed
1 (3 oz.) cream cheese
3 tablespoons grated Parmesan cheese

Steps

Bake the potatoes until tender. (Temperature and time not specified on card.)
Cut each potato open and scoop out the flesh, leaving the skins intact.
In a bowl, combine the potato flesh with the corned beef, sauerkraut, Swiss cheese, green onion, garlic, horseradish, caraway seed, and cream cheese. Mix well.
Stuff the mixture back into the potato skins.
Top with grated Parmesan cheese.
Return to the oven and bake until heated through and the tops are golden. (Temperature and time not specified on card.)