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Lunch / Dinner

Reuben-Stuffed Potatoes

These Reuben-Stuffed Potatoes bring two classics — loaded baked potatoes and Reuben sandwiches — together for one amazing dinner.

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Ingredients

HEAT:

STIR IN:

SAUTÉ:

SPOON:

For the best flavor in the potatoes use a good quality Swiss cheese, such as Emmentaler or Gruyère.

Instructions

Heat oil in a large pot filled two-thirds full over medium-high to 375°.

Microwave potatoes until tender, about 7 minutes. Halve potatoes and scoop flesh into a bowl, leaving ¼-inch-thick flesh around skin.

Stir in sauerkraut, cover with plastic wrap, poke holes in the plastic, and microwave 2–3 minutes. Stir in ¼ cup salad dressing and mash; season with salt and pepper, then cover.

Fry skins until golden, 5–7 minutes. Drain on a paper-towel-lined plate; season with salt.

Preheat broiler to high with rack 6 inches from element.

Sauté corned beef and caraway seeds in 1 Tbsp. oil in a sauté pan over medium-high heat until beef crisps at edges, 5 minutes.

Spoon sauerkraut mixture into potato skins. Top each with corned beef, 2 Tbsp. cheese, and 2 tsp. salad dressing.

Broil potatoes on a baking sheet until cheese melts, 3 minutes. Top potatoes with scallions

Leave ¼-inch thick of flesh around potato skin when scooping out so the potatoes hold together.

Leave ¼-inch thick of flesh around potato skin when scooping out so the potatoes hold together.

Deep-frying the potato skins until golden brown makes the base for these potatoes crunchy and sturdy.

Deep-frying the potato skins until golden brown makes the base for these potatoes crunchy and sturdy.

Nutritional Facts

Tags: Quick, Lunch, Dinner, For Two, St. Patrick'S Day

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