Reuben Style Potato Skins

By MooK

Ingredients

• Homemade Remoulade:
• 2 whole russet potatoes, cleaned
• 2 tbsp unsalted butter, melted
• 1 cup of cooked corned beef, pulled
• 1/2 cup of reserved cooking liquid from corned beef
• 1/3 cup of Sauerkraut
• 4 tbsp Remoulade
• Swiss Cheese, optional
• pinch of salt
• pinch of cracked black pepper
• 1 cup of mayonnaise
• 2 tbsp creole mustard
• 1/2 lemon, juiced
• 2 cloves garlic, minced
• 1 tbsp capers, finely chopped
• 1 tbsp Sriracha hot sauce, or your favorite hot sauce
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of cracked black pepper
• 1 dash of cayenne pepper
• 1 tbsp chives, minced
• 1 tbsp Italian flat leaf parsley, finely chopped
• 1/2 tsp Worchestershire sauce

Preparation

Step 1

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.

Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything. Get two skillets out and preheated on the stove over medium heat. To one, add the corned beef. I like a bit of that crispy edge of the corned beef. Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.

To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef. Cook on medium heat until the sauerkraut comes to a simmer. If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.

Top each skin with the crispy, shredded corned beef. Add a bit of sauerkraut to the top, and drizzle with the remoulade.

Homemade Remoulade

Add everything to a mixing bowl, and do just that. Mix, and mix well until everything is incorporated, and smooth. Transfer the mixture to a sealable container, and store in the refrigerator. This should store fine for a couple of weeks.