REUBEN BAKED POTATOES
When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often. After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them. I have three grown children-plus five grandchildren whom I keep supplied with frozen yogurt and cookies!
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet. , Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
LOADED BAKED POTATO
A fast and easy take on the classic stuffed twice-baked potato. Pairs well with a juicy, fruit-forward red wine blend.
Provided by 14 Hands Winery
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.
- Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.
- Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.
- When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.
- Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.
- Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 23.9 g, Cholesterol 58.2 mg, Fat 20.7 g, Fiber 3.8 g, Protein 16.9 g, SaturatedFat 11.8 g, Sodium 674.6 mg, Sugar 2.3 g
SKILLET-ROASTED REUBEN POTATO CASSEROLE
I saw a similar dish prepared on a local TV station and since Reubens are one of my mother's favorite sandwiches, I made this recipe for dinner for my parents and they loved it! I've since made it many times for various potlucks and it always gets rave reviews! Serve with more Thousand Island dressing on the side or drizzled over top.
Provided by peesh
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well.
- Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese.
- Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 25.9 g, Cholesterol 88.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 1612.5 mg, Sugar 8.3 g
REUBEN BAKED POTATOES
In honor of November 2002 Ingredient of the Month: Sauerkraut!!! This recipe actually comes from www.tasteofhome.com and is noted as being by Erika Antolic of Vancouver, Washington.
Provided by GinnyP
Categories Lunch/Snacks
Time 1h30m
Yield 8 potato halves
Number Of Ingredients 11
Steps:
- Bake the potatoes at 425°F for 45 minutes or until tender; cool.
- In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
- Cut potatoes in half lengthwise.
- Carefully scoop out potatoes, leaving shells intact.
- Mash potatoes with cream cheese; stir into the corned beef mixture.
- Mound potato mixture into the shells.
- Sprinkle with parmesan cheese and paprika.
- Return to the oven for 25 minutes or until heated through.
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