Lunch / Dinner
These Reuben-Stuffed Potatoes bring two classics — loaded baked potatoes and Reuben sandwiches — together for one amazing dinner.
Test Kitchen Tip
For the best flavor in the potatoes use a good quality Swiss cheese, such as Emmentaler or Gruyère.
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.
Deep-frying the potato skins until golden brown makes the base for these potatoes crunchy and sturdy.
% Daily Value*
Total Fat 34g 52%
Saturated Fat 10g 50%
Cholesterol 87mg 28%
Sodium 1726mg 71%
Carbs 71g 23%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.