Reuben Potato Bake 5fix Recipes

REUBEN BAKED POTATOES

Reuben Baked Potatoes image

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

Ingredients

4 large baking potatoes
2 cups finely diced cooked corned beef
1 (14 ounce) can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seed
1 (3 ounce) package cream cheese, softened
1 tablespoon grated parmesan cheese
paprika

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.

REUBEN BAKED POTATOES

Reuben Baked Potatoes image

If you love baked potatoes and Reuben sandwiches give this a try. Wonderful flavors.

Provided by Deanna Rodgers

Categories Other Main Dishes

Time 1h10m

Number Of Ingredients 11

Ingredients

4 large baking potatoes
2 c cooked corn beef, finely diced
1 can(s) 14-oz, sauerkraut, rinsed,drained and finely chopped
1/2 c swiss cheese, shredded
3 Tbsp green onions, sliced thin
1 clove garlic, minced
1 Tbsp prepared horseradish
1 tsp caraway seeds, optional
1 pkg 3-oz cream cheese, softened
3 Tbsp parmesan cheese, grated
paprika, sweet mild

Steps:

1. Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool.
2. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish, and caraway seeds. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact.
3. Mash potatoes and cream cheese; stir into the corned beef mixture. Mound potato mixture into shells. Sprinkle with Parmesan cheese and paprika. Return to oven for 25 minutes or until heated through.

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