I told you last week that I was on a twice baked potato kick. I shared my “twice the fiesta potatoes” with you and now here is another variation: Reuben potatoes. I threw Swiss cheese, corned beef and sauerkraut into the potato mixture and then topped it with a brown mustard sour cream and homemade brown bread croutons. If you like Reuben sandwiches, you are going to love these potatoes.
If you are gluten free, like me, you can get a “rye style” bread from Three Bakers. It works wonders for those Reuben cravings. In the photos, I opted for a topping free potato.
1. Info for Twice Baked Reuben Potatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Twice Baked Reuben Potatoes
- 6 baking potatoes
- 4 ounces Neufchatel style cream cheese
- ⅓ pound deli corned beef, cubed
- 6 ounce brick Swiss cheese, divided
- 2-3 slices brown bread, cubed and sauteed in butter until crunchy
- 2 Tbsp brown mustard
- 3 Tbsp sour cream
- Bake the potatoes until done.
- Cool until you are able to handle them without burning yourself.
- Cut them in half lengthwise and scoop out the flesh with a spoon.
- Put the flesh in to a medium sized mixing bowl.
- Add the cream cheese and butter, mixing until smooth.
- Stir in the corned beef, sauerkraut and 4 ounces of grated Swiss cheese.
- Spoon back into the potato skins.
- Cut the remaining Swiss cheese into slices and stick a slice into each potato.
- Bake in a 400 degree oven until cheese is melted.
- Remove from oven.
- Combine sour cream and mustard in a small bowl.
- Dollop a bit on each potato and sprinkle brown bread on top.
- Garnish with parsley if desired.