Rachael Ray's Reuben-Stuffed Mini Potatoes

Rachael Ray's Reuben-Stuffed Mini Potatoes
Rachael Ray's Reuben-Stuffed Mini Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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