Twice Baked Stuffed Reuben Potatoes

These twice baked stuffed reuben potatoes are everything you want out of St. Patrick’s Day and a reuben. Packed full of sauerkraut, corned beef, Swiss cheese and Russian dressing. 

If you have been following me on Instagram you will know that I just got home from the Caribbean. {I will fill you in soon. It was such an amazing trip!} Good lord it was so nice and warm there. Every single day I got up and could walk around in a tank top and actually sweat. At home I was met with cold weather and snow.

Blergh.

One good thing about being down south is that I had a little pit stop in Florida and was able to meet my nephew. He is basically the most handsome little baby in all the land. This is not up for debate. It’s simply true. He is such an easy going little dude who I’m pretty sure is going to skip right over crawling and go straight into walking.

{Looking for more potato goodness? Try my cheesy potatoes, kimchi fries or my spinach Parmesan baked mashed potatoes.}

Unfortunately while the baby can skip walking he sorta can’t skip the whole baby food thing for big ass stuffed potatoes. I just don’t think the pediatrician would approve.

However, if he could skip the baby food he would love munching on these babies. They aren’t your normal twice baked potatoes. These are STUFFED with corned beef, sauerkraut, Swiss cheese and Russian dressing. It’s like a reuben but all rolled up and stuffed into a big fluffy baked potatoes. I’m calling this a main course but really it could be whatever you want – side dish, dessert, dinner, lunch, late night snack….

You get the deal.

Twice Baked Stuffed Reuben Potatoes

These twice baked stuffed reuben potatoes are everything you want out of St. Patrick's Day and reuben. Packed full of sauerkraut, corned beef, Swiss cheese and Russian dressing.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hours 45 minutes

Ingredients:

  • 4 large russet potatoes, scrubbed clean
  • 2 cups chopped cooked corned beef
  • 2 cups shredded Swiss cheese
  • 1 (14 ounce) can sauerkraut, drained
  • 1/4 cup Russian dressing, more for topping
  • 4 tablespoons unsalted butter
  • 2 tablespoons sour cream
  • 2 green onions, chopped

Directions:

Preheat your oven to 425 degrees.

Poke a few holes into your potatoes and wrap in foil. Bake for about an hour until the potato is soft. Once fully cooked remove from the oven, carefully unwrap and let rest for about 10 minutes to cool slightly.

Cut the potato down the middle, scoop out the potato insides (careful to keep the potato skin intact) and add them to the bowl of an electric mixer. Place your potato skin "shells" onto a baking sheet and bake for another 10 minutes to create a "bowl" for your stuffed potato goodness.

In your mixer bowl full of potato insides add corned beef, 1 cup swiss cheese, sauerkraut, Russian dressing, butter and sour cream. Mix on medium speed until fully combined. If the mixture is too thick thing it out with a few splashes of milk. However, with the remaining moisture from the sauerkraut the mixture should be thin enough.

Remove the cooked potato skins from the oven and stuff each shell with an equal amount of the potato mixture. They will be very stuffed.

Top each potato equally with remaining Swiss cheese. Add back to the oven and cook for about 5 minutes until the cheese on top is fully melted.

Drizzle with a little more Russian dressing and a sprinkling of green onion if desired.