Twice Baked Reuben Potatoes
- Twice Baked Reuben Potatoes
- 4 large russet or Idaho potatoes, scrubbed clean
- 2 tablespoons spicy brown mustard
- 2 tbsp. half & half (or milk)
- 1 cup sour cream
- 2 tablespoons butter
- Salt and ground black pepper
- 3 green onion tops, thinly sliced
- 2 cups leftover corned beef or thick deli slices, chopped
- 3/4 cup leftover cooked cabbage, shredded or sauerkraut
- 1 tablespoon malt or cider vinegar (if using leftover cabbage, omit if using sauerkraut)
- 4 oz. Swiss cheese
- 1/2 cup sour cream
- 2 tablespoons pickle relish
- 1/4 cup ketchup
Preheat oven to 400ºF.
On a baking sheet, roast the potatoes until cooked through, about 45 minutes. When cool enough to handle, cut in half. Scoop out all the potato flesh into a medium bowl, keeping the skin intact.
Mash the potato flesh with the spicy brown mustard, milk, butter, salt, ground black pepper, sour cream and green onion tops. Fold in the chopped corned beef, Swiss cheese, and sauerkraut (or cabbage if that is what you are using).
Fill the potatoes with the corned beef-potato mixture so they are over-stuffed. Bake at 425 degrees for 20-25 minutes.
While the potatoes are in the oven, combine the sour cream, pickle relish and ketchup.
Serve potatoes garnished with a dollop of the “topping” Thousand Island-style sour cream.