Savory Reuben Baked Potatoes

This hearty Reuben Stuffed Baked Potato transforms the classic sandwich into a comforting potato dish that delivers all the signature flavors in a new, satisfying format. The crispy potato skin cradles a creamy interior loaded with savory corned beef, tangy sauerkraut, and melty cheese for a meal that feels both familiar and exciting.

I first created these stuffed potatoes when looking for creative ways to use up corned beef leftovers. What started as kitchen improvisation has become a requested favorite whenever we have extra corned beef in the house.

Ingredients

• Russet potatoes: Large baking potatoes with sturdy skins that crisp beautifully while holding their shape
• Corned beef: Look for lean cuts with good marbling for the best flavor without excess grease
• Sauerkraut: Drain well to prevent soggy potatoes and select a German-style variety for authentic tang
• Swiss cheese: Traditional in Reubens, a nutty alpine cheese that melts beautifully and complements the tang
• Cream cheese: Creates a luxurious creamy texture and binds all filling ingredients together
• Parmesan cheese: Adds a salty umami topping that forms a delicious crust when baked
• Paprika: A sprinkle adds color and a subtle smoky sweetness to balance the tangy filling

Step-by-Step Instructions

Prepare the potatoes:

Preheat your oven to 425°F. Thoroughly scrub the potatoes under cool running water to remove any dirt. Pat dry with paper towels then prick several times with a fork to allow steam to escape during baking. Rub the outside with a light coating of oil and sprinkle generously with coarse salt for a crispy flavorful skin.

Bake the foundation:

Place prepared potatoes directly on the oven rack for best heat circulation. Bake for approximately 45 minutes or until the skin feels crisp and a knife can easily pierce through to the center. The interior should be completely tender when done.

Prepare the filling:

While potatoes bake, finely chop the corned beef into small bite-size pieces. Drain the sauerkraut thoroughly, pressing out excess moisture with paper towels. Shred the Swiss cheese if not already shredded. Combine these three ingredients in a mixing bowl, stirring gently to distribute evenly.

Create the potato boats:

When potatoes are done, allow them to cool just enough to handle. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the interior, leaving about a quarter inch of potato attached to the skin to maintain structure. Place the scooped potato flesh in a separate bowl.

Make the creamy filling:

Add room temperature cream cheese to the bowl with the potato flesh. Mash together until smooth and well combined. Fold in the corned beef, sauerkraut, and Swiss cheese mixture, gently incorporating all ingredients while maintaining some texture.

Stuff and finish:

Generously fill each potato skin with the prepared mixture, allowing it to mound slightly above the edges. Sprinkle the tops with shredded Parmesan cheese and dust lightly with paprika for color and flavor.

Final bake:

Return the stuffed potatoes to the oven, reducing the temperature to 375°F. Bake for an additional 15 to 20 minutes until heated through completely and the cheese has melted to a golden brown. The tops should be slightly crispy and the filling hot throughout.

The sauerkraut is truly the heart of this recipe, bringing that distinctive tangy flavor that makes a Reuben so special. My grandmother, who grew up making homemade sauerkraut, would approve of this creative use. The first time I served these to my family, the kitchen filled with the nostalgic aroma that reminded us all of her special Sunday dinners.

Making Ahead and Storage

These stuffed potatoes work beautifully as a make-ahead meal. Prepare them through the stuffing stage then cover and refrigerate for up to two days. When ready to serve, simply bake as directed, adding about 5 to 7 extra minutes to account for the chilled temperature. The flavors actually develop nicely with a rest in the refrigerator, making this an excellent option for busy weeknights or planned entertaining.

For leftovers, store cooled potatoes in an airtight container for up to three days. Reheat in a 350°F oven for about 15 minutes or until hot throughout. While microwaving works in a pinch, the oven method maintains the textural contrast between the crisp exterior and creamy filling.

Perfect Pairing Suggestions

The rich savory profile of these stuffed potatoes pairs wonderfully with light sides that balance their heartiness. A simple green salad dressed with vinaigrette cuts through the richness perfectly. For a complete deli experience, serve alongside dill pickle spears and a small dish of thousand island dressing for dipping. To drink, consider a crisp pilsner beer or a bright Riesling that complements the tangy sauerkraut.

Customization Options

This recipe welcomes personalization based on your preferences. For a spicier version, mix horseradish into the filling or substitute pepper jack for some of the Swiss cheese. Vegetarians can omit the corned beef entirely and add extra sauerkraut or even substitute smoky tempeh. Those watching carbohydrates might enjoy the filling stuffed into hollowed bell peppers or large mushroom caps instead of potatoes for a different twist on the concept.

Frequently Asked Questions

→ What type of potatoes work best?

Russet potatoes are ideal due to their sturdy skins and fluffy interior, which hold the filling well.

→ Can I use a different cheese?

Yes, you can substitute Swiss cheese with Gruyere or mozzarella for a similar texture and flavor.

→ What’s the best way to prepare the sauerkraut?

Ensure the kraut is well-drained to avoid excess liquid and to keep the filling creamy rather than watery.

→ How do I reheat stuffed baked potatoes?

Reheat them in the oven at 350°F for about 15-20 minutes, or until warmed through.

→ Can I make this dish ahead of time?

Yes, you can prepare the filling and bake the potatoes ahead. Assemble them just before the final bake for best results.

→ Is there a vegetarian version?

Yes, you can leave out the corned beef and add sautéed mushrooms or a plant-based protein alternative.