Rueben Stuffed Baked Potatoes combine the best flavors of a classic Reuben sandwich, baked in a crispy Russet potato – making for the ultimate comfort food!
REUBEN STUFFED BAKED POTATOES
Rueben Sandwiches are one of my favorite ways to enjoy leftover corned beef. But we don’t eat a ton of bread at Casa de Crews, so the next best thing are Reuben Stuffed Baked Potatoes, and I’m more than okay with that!
Reuben Stuffed Baked Potatoes combine the best of both the classic Rueben sandwich and a loaded baked potato. Topped with zesty sauerkraut and melty Swiss cheese, and a drizzle with Thousand Island Dressing – these loaded baked potatoes are insanely filling and delicious!
HOW TO MAKE STUFFED POTATOES
- Make your baked potatoes. First up, you have to make your potatoes (obvi.) You can make in the oven, or my favorite way is by using my Instant Pot for perfectly cooked baked potatoes that are done in 15-minutes. But the method in which you make your baked potatoes for this recipe is honestly up to you.
Stuff your potatoes. Using a butter knife, cut each baked potato lengthwise and gently pull open without breaking in half. Then, use a fork to fluff the inside of the potato. Fill the potato with leftover sliced corned beef, Swiss cheese, and sauerkraut.
Finish in the oven. Bake for 5-7 minutes at 350 degrees F to warm toppings and melt cheese. Drizzle with Thousand Island Dressing and top with parsley. Serve immediately.
CLEANED UP LOADED POTATOES
These elimination Reuben Stuffed Baked Potatoes are a complete meal making them perfect for a weeknight dinner – and they come together in no time which is my kind of recipe! I could honestly add these potatoes to our weekly dinner menu weekly and not get tired of them.
- To clean these up, I make sure to use my own Corned Beef recipe. This recipe ensures that there are no added sugars or gluten.
- Look for sauerkraut that is free of sugar and other additives that don’t look familiar to you.
- You can make your own homemade Thousand Island or Russian Dressing, or look for a whole30 or dairy-free compliant brand such as this one.
- If you are dairy-free or on an elimination diet like the whole30, you can omit the Swiss cheese altogether.
If you’re making a batch of these Reuben Stuffed Baked Potatoes when corned beef isn’t readily available (looking at you football season!), you can sub in with corned beef deli meat or pastrami in a pinch.
OTHER POTATO RECIPES YOU’LL LOVE
- kielbasa stuffed twice-stuffed baked potatoes
- whole30 pizza potato skins
- whole30 greek lemon potatoes
- garlic smashed potatoes
Reuben Stuffed Baked Potatoes
- 4 large Russet potatoes - baked
- 4 ounces corned beef - chopped can also use pastrami or corned beef deli meat
- 1 cup sauerkraut - approx 1/4 cup per potato
- 4 ounces swiss cheese - sliced or shredded - approx 1-ounce per potato
- 3 tablespoons thousand island dressing
- Parsley - to garnish
- Preheat oven to 350 degrees F.
- Using a butter knife, cut each baked potato lengthwise and gently pull open without breaking in half. Then, use a fork to fluff the inside of the potato. Fill the potato with the sliced corned beef, Swiss cheese, and sauerkraut.
- Bake for 5-7 minutes to warm toppings and melt cheese.
- Drizzle with Russian dressing and top with parsley. Serve immediately.
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[…] Rueben Stuffed Baked Potatoes with leftover corned beef or deli pastrami scream fall and is perfect for football season! […]