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Per serving
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- 1
Prep and Bake the Potatoes
Preheat your oven to 375°F. Scrub the potatoes well and pierce each one 2–3 times with a fork. Rub them all over with a light coat of oil and season generously with salt and pepper on all sides. Place on a microwave-safe plate and cook on high for 5 minutes, then flip and cook another 3–5 minutes until a fork slides right in. Let them cool just enough to handle.
- 2
Hollow Out and Make the Filling
Slice each potato in half lengthwise and set all eight halves cut-side up on a greased baking sheet. Use a spoon to scoop the flesh into a medium skillet, leaving about a half-inch border on the bottom and sides so the skins hold their shape. Sprinkle the insides of the skins with a little extra salt and pepper. Chop the corned beef into bite-size pieces and add it to the skillet along with the sauerkraut and Thousand Island dressing. Set over medium heat and cook for about 5 minutes, stirring and mashing the potato into the mix until everything is hot and well combined.
- 3
Fill, Top, and Bake
Spoon the filling evenly into the potato skins — really pack it in there. Top each one with a generous heap of shredded Swiss cheese. Don't worry if some tumbles onto the pan; that crispy baked cheese is a little bonus. Slide the pan into the oven and bake at 375°F for 12–15 minutes until bubbly and heated through. For extra-crispy cheese on top, hit them with the broiler for another 1–2 minutes at the end.
- 4
Garnish and Serve
Pull them from the oven and scatter chopped dill pickles over the top. Serve warm with extra Thousand Island dressing on the side for dipping.
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Reuben-Stuffed Twice Baked Potatoes
Created by: HomeCooking
Ingredients
- 4 russet potato
- 1 teaspoon oil
- 0 salt
- 0 black pepper
- 6 ounce corned beef
- 3/4 cup sauerkraut
- 1/2 cup Thousand Island dressing
- 1 cup Swiss cheese
- 0 dill pickle
Instructions
- Prep and Bake the PotatoesPreheat your oven to 375°F. Scrub the potatoes well and pierce each one 2–3 times with a fork. Rub them all over with a light coat of oil and season generously with salt and pepper on all sides. Place on a microwave-safe plate and cook on high for 5 minutes, then flip and cook another 3–5 minutes until a fork slides right in. Let them cool just enough to handle.
- Hollow Out and Make the FillingSlice each potato in half lengthwise and set all eight halves cut-side up on a greased baking sheet. Use a spoon to scoop the flesh into a medium skillet, leaving about a half-inch border on the bottom and sides so the skins hold their shape. Sprinkle the insides of the skins with a little extra salt and pepper. Chop the corned beef into bite-size pieces and add it to the skillet along with the sauerkraut and Thousand Island dressing. Set over medium heat and cook for about 5 minutes, stirring and mashing the potato into the mix until everything is hot and well combined.
- Fill, Top, and BakeSpoon the filling evenly into the potato skins — really pack it in there. Top each one with a generous heap of shredded Swiss cheese. Don't worry if some tumbles onto the pan; that crispy baked cheese is a little bonus. Slide the pan into the oven and bake at 375°F for 12–15 minutes until bubbly and heated through. For extra-crispy cheese on top, hit them with the broiler for another 1–2 minutes at the end.
- Garnish and ServePull them from the oven and scatter chopped dill pickles over the top. Serve warm with extra Thousand Island dressing on the side for dipping.