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Rachael Ray's Reuben-Stuffed Mini Potatoes


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Rate this recipe 4.5/5 (2 Votes)


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 medium onion, finely chopped
  • 1 clove garlic, grated
  • 1 cup corned beef, chopped
  • 16 Red Bliss potatoes, washed and dried
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 2 tablespoon Dijon mustard
  • 1/2 cup Swiss or Gruyère cheese, shredded
  • Salt and pepper
  • 1 cup drained sauerkraut or finely sliced red cabbage



Step 1

Pre-heat the oven to 350° F.

For the filling, place a large skillet over medium-high heat with EVOO, two turns of the pan. Add the onion and sauté until soft and slightly caramelized, 6-8 minutes. Add the garlic and corned beef to the skillet and season with salt and pepper.

Meanwhile, place the potatoes into a large pot of salted water and bring up to a boil. Let the potatoes boil for about 5 minutes, until tender. Drain and let cool.

Once the potatoes are cool enough to handle, cut the top third off and scoop out the guts of the potatoes, using a small spoon or melon baller. Be careful not to puncture through the sides or bottom of the potatoes. Place the guts into a large mixing bowl and set aside. Discard the extra potato tops.

Mash the potato guts in a large bowl with the milk, sour cream, mustard, cheese and the onion and corned beef mixture. Season with a bit more salt and pepper, to taste.

Divide the filling among all the hollowed-out potatoes and place them onto a baking pan. Bake for 10-15 minutes, until hot and slightly crispy on top.

Garnish each potato with a little drained sauerkraut or finely sliced red cabbage. Drizzle with homemade Russian dressing.

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