Reuben Baked Potatoes
Turn your classic deli favorite into hearty comfort food with these irresistible Reuben Baked Potatoes! This unique recipe marries the earthy flavor of perfectly baked russet potatoes with the savory goodness of corned beef, tangy sauerkraut, and melty Swiss cheese. Topped with a creamy homemade Russian dressing that's packed with bold flavors, this dish is the ultimate fusion of a Reuben sandwich and a loaded baked potato. Perfectly crispy skins encase fluffy, fork-fluffed potato flesh, creating the ideal canvas for these indulgent toppings. Finished with a sprinkle of fresh green onions for a pop of color and freshness, these loaded potatoes are as satisfying as they are easy to prepare. Ready in just over an hour, they make a comforting dinner, impressive game-day appetizer, or a clever twist on St. Patrick’s Day fare. Serve them piping hot and watch them disappear!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Corned beef, cooked and chopped
- 1 cup Sauerkraut, drained
- 1 cup Swiss cheese, shredded
- 0.25 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 teaspoon Prepared horseradish
- 0.5 teaspoon Worcestershire sauce
- 0.25 teaspoon Paprika
- 2 stalks Green onions, sliced (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes. Prick each potato several times with a fork to allow steam to escape.
Rub the potatoes with olive oil and sprinkle them with salt. Place them directly on the oven rack and bake for 60 minutes or until tender when pierced with a knife.
While the potatoes are baking, prepare the Russian dressing by mixing mayonnaise, ketchup, horseradish, Worcestershire sauce, and paprika in a small bowl. Set aside.
Once the potatoes are cooked, remove them from the oven and allow them to cool slightly for about 5 minutes.
Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently squeeze the ends to open them up.
Using a fork, fluff the potato flesh slightly to create a bed for the toppings.
Layer the toppings evenly over each potato: start with the chopped corned beef, followed by sauerkraut, and then shredded Swiss cheese.
Return the topped potatoes to the oven for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Drizzle the Russian dressing over the hot baked potatoes and garnish with sliced green onions, if desired.
Serve immediately and enjoy your Reuben Baked Potatoes!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 314 mg | 104% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 23.2 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1265 mg | 97% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 6850 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
