Loaded Reuben Twice-Baked Potato

Ingredients

• 4 russet potatoes (medium, about 12 oz. each, scrubbed)
• 1 cup sour cream
• 2 cup corned beef (chopped)
• 2 cup sauerkraut (drained)
• 8 oz Swiss cheese (shredded)
• 0.25 cup fresh chives (chopped, plus more for garnish)
• 2.5 tsp kosher salt
• 1 tsp ground black pepper
• Thousand Island Dressing (for drizzling)

Steps

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) with an oven rack in the middle position.

2. 2

   Pierce potatoes all over with a fork.

3. 3

   Put potatoes on a baking sheet and bake until tender when pierced with a knife, 1 hour to 1 hour 15 minutes.

4. 4

   Remove from the oven and set aside until cool enough to handle, about 10 minutes.

5. 5

   Slice potatoes in half lengthwise; scoop flesh into a large bowl. Return the potato shells to the baking sheet.

6. 6

   Add sour cream to the potato flesh and mash with a handheld potato masher until smooth.

7. 7

   Add corned beef, sauerkraut, Swiss cheese, chives, salt, and black pepper; fold in until just combined.

8. 8

   Spoon potato mixture into reserved potato skins (about 3/4 cup in each).

9. 9

   Bake in the preheated oven until cheese is melted, about 15 minutes.

10. 10

    Increase oven temperature to broil. Broil until lightly browned in spots, about 5 minutes.

11. 11

    Remove from oven. Drizzle with dressing and garnish with chives.

Notes

The potatoes are best served immediately while the skins are crisp and the filling is hot.

Nutrition per serving

• main
• appetizer
• baked
• stuffed potato
• comfort food
• dinner