Reuben Stuffed Potatoes (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Saw her make this on her TV show and had to give it a go. The recipe was originally intended to use baby potatoes as an appetizer, but I turned it into a main dish, with slight modifications. Ingredients:
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
1 garlic clove, minced |
1 cup chopped corned beef |
2 large potatoes, washed and dried |
1/4 cup milk |
1/4 cup sour cream |
2 tablespoons dijon mustard |
1/2 cup swiss cheese, grated |
salt and pepper |
1/2 cup russian salad dressing |
1 cup drained sauerkraut |
Directions:
1. Preheat the oven to 350.
2. For the filling, place a large skillet over medium-high heat oil,.
3. Add onion and sauté until soft and slightly caramelized, 6-8 minutes.
4. Add garlic and corned beef to the skillet and season with salt and pepper.
5. Meanwhile, place potatoes into a large pot of salted water and bring up to a boil.
6. Let potatoes boil for about 20 minutes,or until tender.
7. Drain and let cool.
8. Once the potatoes are cool enough to handle, cut them in half lengthwise.
9. Scoop out the flesh.
10. Be careful not to puncture through the sides or bottom of the potato.
11. Mash potato flesh in a large bowl with milk, sour cream, mustard, cheese and onion and mix in the corned beef mixture.
12. Season with a bit more salt and pepper to taste.
13. Divide the filling among the hollowed-out potatoes and place them onto a baking pan.
14. Bake 10-15 minutes, until hot and slightly crispy on top.
15. Garnish each potato with a little drained sauerkraut.
16. Drizzle with the Thousand Island Dressing.
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