Reuben Stuffed Baked Potatoes
Love Reubens? Love Baked potatoes? Then this Reuben Stuffed Baked Potato is going to rock your world!
Servings: 1 potato
Calories: 932kcal
Ingredients
- 1 good sized Russet potato
- 1/2 cup corned beef chopped
- 1/4 cup whipped cream cheese
- 1/4 cup Frank's Kraut drained
- 1/4 cup Swiss cheese shredded
- 1 Tablespoon Parmesan cheese shredded
- Paprika
Instructions
- Preheat oven to 425 degrees. Wash and lightly dust the outside of the potato while still wet with sea salt. Bake for 45 minutes.
- While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.
- When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.
- Mash the insides with the cream cheese. Fold in the sauerkraut mixture.
- Scoop back into the skins and top with Parmesan cheese and dust with paprika.
- Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.
Notes
This recipe is for one potato -- this makes it easy to double or triple etc... when making them for your family. Adapted from SauerkrautRecipes.com[br][br]HINT: I always stick a stainless steel skewer through my potatoes when I bake them They come out just like a restaurant.
Nutrition
Serving: 1g | Calories: 932kcal | Carbohydrates: 50g | Protein: 45g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 26g | Cholesterol: 213mg | Sodium: 2780mg | Fiber: 9g | Sugar: 7g