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Reuben Stuffed Baked Potatoes
Love Reubens? Love Baked potatoes? Then this Reuben Stuffed Baked Potato is going to rock your world!
Servings: 1 serving
Calories: 536kcal
Ingredients
- 1 large 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 to taste
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.
I always stick a stainless steel skewer through my potatoes when I bake them. They come out just like a restaurant.
Nutrition
Serving: 1 | Calories: 536kcal | Carbohydrates: 69g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 59mg | Sodium: 1071mg | Potassium: 1791mg | Fiber: 6g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 42mg | Calcium: 362mg | Iron: 5mg