Reuben Baked Potatoes

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Reuben Baked Potatoes
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Makes: 6 servings adjust

Directions
 

Step 1

Prep: Soften cream cheese. Drain sauerkraut. Shred Swiss cheese. Chop green onions and mince garlic. Shred corned beef brisket.
 

Step 2

Preheat oven to 425F

Ingredients

  • 4 large Baking Potato

Step 3

Bake potatoes for 45 minutes, or until tender. Let cool, then cut potatoes in half and scoop out flesh, leaving skins intact. Save the skins and potato meat.

Ingredients

  • 2 cups Corned Beef Brisket, cooked, shredded; Mosey's/Shenson brand
  • 1 cup Sauerkraut, drained, chopped
  • 1 cup Swiss Cheese, shredded
  • 3 tablespoons Green Onion, chopped
  • 1 clove Garlic, minced
  • 1⁄4 cup Horseradish Sauce
  • 1 teaspoon Ground Caraway Seed

Step 4

Dice corned beef and place in a bowl. Add sauerkraut and mix in shredded Swiss cheese. Add green onions, garlic, horseradish sauce and caraway seed.

Ingredients

  • 8 ounces Cream Cheese, softened
  • 1⁄4 cup Parmesan Cheese, grated
  • 1⁄4 teaspoon Paprika

Step 5

In another bowl, mash potato with cream cheese. Stir into the corned beef mixture. Mound the filling in the potato skins, top with Parmesan and sprinkle with paprika.
 

Step 6

Bake at 375F for 30-40 minutes, or until heated through. Serve immediately. Makes 4-8 servings
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