Preheat your oven to 425 degrees F.

Poke a few holes into your potatoes and wrap them in foil.

Add to the preheated oven and 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 thin 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 the 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.