Twice Baked Reuben Potatoes
Recipe type: Entree
Cuisine: Beef
Serves: 6
  • 4 large baking potatoes
  • 1⅓ cup low-fat buttermilk
  • 4 oz cream cheese
  • 2 tbsp butter
  • 5 scallions, finely chopped
  • 1 cup finely diced cooked corned beef
  • 1 cup drained and squeezed dry sauerkraut
  • ½ tsp salt
  • Fresh ground pepper, to taste
  • Thousand Island dressing
  1. Preheat oven to 375°. Bake potatoes for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise and scoop out pulp, leaving a ¼-inch-thick shell. (You will only use 6 shells, so you can scoop everything from one whole potato).
  2. Place potato pulp and remaining ingredients in a bowl and beat with a mixer at medium speed until well blended.
  3. Evenly distribute potato mixture between 6 of the potato shells. Arrange stuffed shells on a baking sheet.
  4. Bake at 375° for 20 minutes or until thoroughly heated.
  5. Drizzle with Thousand Island dressing and serve.
Recipe by Flying on Jess Fuel at