Reuben Baked Potatoes

By ROBandSEAN

Ingredients

• 4 large baking potatoes
• 2 cups finely diced cooked corned beef
• 1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped
• 1/2 cup shredded Swiss cheese
• 3 tablespoons sliced green onions
• 1 garlic clove, minced
• 1 tablespoon prepared horseradish
• 1 teaspoon caraway seeds
• 1 package (3 ounces) cream cheese, softened
• 3 tablespoons grated Parmesan cheese
• Paprika

Preparation

Step 1

Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.