Twice Baked Reuben Potatoes

While my daughter is in Europe this week, just cooking for three people rather than four has been different. My daughter has a strong dislike of onions (although she eats them far more than she will ever know), cooked mushrooms and rice. So, I have been making dishes that she may not normally like and not having to hear grumble a bit has been nice. I do still serve onions, rice and cooked mushrooms when she is home but I try to mix them into dishes where they are not the main ingredients and the flavors or textures are muted some.

But, I can say my whole family loves corned beef. The other night I pulled one of my stash from when I bought them near St. Patrick’s Day on sale to put in the slow cooker. I have to say it is really hard not to dig right in when it is done cooking but I knew I wanted to try to make two different potato dishes with the meat this week. I let myself have the littlest bit. It was so tender and delicious.

Verdict:

These were yummy! We had them for dinner the other night and they were so simple to make.

If you want to cut down on the time needing to put this dinner on the table bake your potatoes the night before as you make dinner. Allow the potatoes to cool and scoop the centers out to form your bowl. Put the potato bowls in a sealed container until you are ready to use them the next night. Place the potato you scooped out in a bowl with the rest of the filling ingredients. Sitting overnight really allows the flavors to meld but you can make this all in one night and they are good too.

Serve with a green vegetable and side salad and you have a delicious meal.

I also had some fresh corn on the cob on hand so we each had half an ear with our potatoes. Not the best choice but it was fresh so it had to be cooked!

Twice Baked Reuben Potatoes

Servings: 4-6
Time: 1 hour to bake potatoes, 15 minutes prep, 15-20 baking
Difficulty: easy
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Ingredients:

6 large baking potatoes such as russets – cleaned and baked for 45-55 minutes until done
3 tablespoons butter, melted
1 1/2 lbs. corned beef, diced into small bite sized pieces
10 oz. Swiss cheese, shredded
3/4 cup sauerkraut, squeezed dry
1/2 cup + Thousand Island dressing
2 tablespoons sour cream
extra dressing for drizzling over top
ground black pepper and salt, to taste

Directions:

In a large bowl mix corned beef, 8 oz of the Swiss cheese, sauerkraut, dressing, sour cream until well blended.
Once the baked potatoes have cooled to the touch, split the potatoes in half lengthwise and using a teaspoon remove the center of the potatoes to make boats to fill with the stuffing. Leave just 1/4″ around the edges and bottom of the potato. Place the removed potato in the bowl with the corned beef mixture.
Place the potato halves on a baking sheet and brush with the melted butter over the insides. Return pan to 350 degree oven to bake for 10 minutes. Remove potatoes from oven.
While potatoes are baking mix potatoes into corned beef mixture. Taste and add salt, pepper, extra dressing or sauerkraut as needed.
Fill the potato skins with the corned beef mixture. They will be very high. It is okay they will settle as the cheese melts.
Sprinkle with extra Swiss cheese and bake for 15 minutes until centers of potatoes are hot.
Remove from oven and serve with a drizzle of Thousand Islands dressing over the top if desired.