Reuben Twice-baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Like a reuben stuffed into a potato. Just add a nice green veggie and dinner is good to go. These are really good reheated for lunch the next day, too! Ingredients:
4 russet potatoes, pierced, baked and cooled enough to handle |
2 t. butter |
1 c. onion, chopped |
1 1/2 c. sauerkraut, drained |
1 t. caraway seeds |
1 c. corned beef, chopped (from the deli) |
1 c. swiss cheese, shredded (kraft makes a pre-shredded swiss) |
1 t. fresh chives (ehhh, you can leave these off if you don't want the expense - makes them pretty though) |
russian dressing |
Directions:
1. Lenthwise, cut a 1/2 slice off the potato & set aside. Scoop out potato leaving 1/4 shell & set aside. Place shells on pan. Preheat broiler to high.
2. Melt butter in skillet, saute onions. Add sauerkraut, caraway seeds & reserved scooped potato; mix and heat until mixture begins to brown. Add corned beef. Stir. Add Swiss Cheese, stir quickly, and spoon mixture into shells. Top with additional Swiss.
3. Broil until cheese is melted and lightly browned. Serve with Russian dressing.
4. NOTE: I turn the cut off tops of the potatoes into yummy skins for a snack.
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