Reuben Baked Potatoes
Delicious baked potatoes filled with corned beef, sauerkraut, Swiss cheese, and herbs, topped with Parmesan and paprika for a hearty, flavorful twist on classic Reuben flavors.
Ingredients
- 4 large baking potatoes ⓘ
- 2 cups finely diced cooked corned beef ⓘ
- 1 (14 oz) can sauerkraut, rinsed, drained, and chopped ⓘ
- 1/2 cup shredded Swiss cheese ⓘ
- 3 tablespoons sliced green onions ⓘ
- 1 garlic clove minced ⓘ
- 1 tablespoon prepared horseradish ⓘ
- 1 teaspoon caraway seed ⓘ
- 3 ounces softened cream cheese ⓘ
- 3 tablespoons grated Parmesan cheese
- paprika ⓘ
Instructions
- Bake the potatoes at 425°F for 45 minutes or until tender. Cool in a bowl.
- Combine the cooked, diced corned beef, rinsed and chopped sauerkraut, shredded Swiss cheese, sliced green onions, minced garlic, prepared horseradish, and caraway seed.
- Cut the baked potatoes in half lengthwise. Carefully scoop out the potato flesh, leaving the shells intact.
- Mash the scooped-out potatoes with softened cream cheese.
- Stir the mashed potatoes into the corned beef mixture.
- Mound the potato mixture into the potato shells.
- Sprinkle grated Parmesan cheese and paprika over the filled potatoes.
- Return the stuffed potatoes to the oven and bake for an additional 25 minutes until heated through.
Nutrition & Diet Analysis (per serving)
658
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).