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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Reuben Baked Potatoes Recipe

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This recipe for Reuben Baked Potatoes is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large baking potatoes
2 c. finely diced cooked corned beef
1 (14 oz.) can sauerkraut
1/2 c. shredded Swiss cheese
3 tbsp. chopped green onion
1 garlic clove, minced
1 tbsp. horseradish
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. grated parmesan cheese
paprika
Directions:
Directions:
Bake the potatoes at 425° for 45 minutes or until tender. Cool. Rinse, drain, and chop sauerkraut. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, onion, garlic, and horseradish. Cut the potatoes in half lengthwise. Carefully scoop out potatoes leaving shells intact. Mash potatoes with cream cheese; mix with the corn beef. Mound potato mixture into the shells. Sprinkle with parmesan cheese and paprika. Return to the oven for about 25 minutes or until heated through.
Number Of Servings:
Number Of Servings:
8

 

 

 

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