Reuben-Stuffed Potatoes

By á-46

For the best flavor in the potatoes use a good quality Swiss cheese, such as Emmentaler or Gruyère.
Makes 2 servings
Total time: 30 minutes

Ingredients

• Vegetable oil
• 2 russet potatoes (11 oz. each)
• 3/4 cup sauerkraut
• 1/4 cup purchased 1000 Island
• salad dressing
• Salt and black pepper to taste
• 6 oz. cooked or deli corned beef,
• cut into matchsticks
• 2 tsp. caraway seeds
• 1 Tbsp. vegetable oil
• 8 Tbsp. shredded Swiss cheese
• 8 tsp. purchased 1000 Island
• salad dressing
• Chopped scallions

Preparation

Step 1

Heat oil in a large pot filled two-thirds full
over medium-high to 375°.

Microwave potatoes until tender, about
7 minutes.

Halve potatoes and scoop flesh
into a bowl, leaving 1/4 -inch-thick flesh.

Stir in sauerkraut, cover with plastic wrap,
poke holes in the plastic, and microwave
2–3 minutes. Stir 1/4 cup salad dressing into
mixture and mash. Season with salt and
pepper, then cover.

Fry skins until golden, 5–7 minutes. Drain on
a paper-towel-lined plate; season with salt.
Preheat broiler with rack 6 inches from
element.

Sauté corned beef and caraway seeds in
1 Tbsp. oil in a large saut&eactute pan over
medium-high heat until beef crisps at edges,
5 minutes.

To assemble, spoon potato flesh mixture
evenly into potato skins. Top each with
corned beef, 2 Tbsp. cheese, and 2 tsp.
salad dressing.

Broil potatoes on a baking sheet until
cheese melts, 3 minutes. Garnish potatoes
with scallions