These Twice-Baked Potatoes are stuffed with Reuben fixin’s like corned beef, sauerkraut and Thousand Island dressing. They’re perfect for celebrating St. Patrick’s Day!
Hi! It was a sleepless, tiring, short week ’round these parts so I didn’t get too much cooking done this week. I’m getting bigger and bigger, and sleeping less and less. Not so fun. But I guess this is just practice for all the sleepless nights to come.
One of the things I’ve been missing most throughout this pregnancy is deli meats. It’s sort of a weird food that you kind of just take for granted. It’s so easy to make a sandwich. And when you can’t, it’s kind of annoying.
Now that it’s getting into St. Patty’s season, I feel like I am seeing Reubens on every single menu everywhere. And they’re one of my all time favorites. So it’s terrible not being able to order them!
Luckily, there have also been a ton of corned beef briskets in the supermarkets lately, so finally I decided to take matters into my own hands and cook up a nice fresh corned beef of my own. And after a couple craving-smashing sandwiches, it was time to get creative.
What’s more Irish than putting your Reuben sandwich into a baked potato!? We had Reuben Baked Potatoes for the Superbowl, but then it struck me that what would be even better than that… Twice-Baked Reuben Potatoes.
I took these Goat Cheese and Bacon Twice Baked Potatoes and put a little Irish spin on them. Corned beef, sauerkraut, and Thousand Island dressing came together to create these Twice-Baked Reuben Potatoes.
Oh yes. Heaven. These things are amazing. And just perfect for celebrating St. Patrick’s Day next month!
- 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
- 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).
- Place potato pulp and remaining ingredients in a bowl and beat with a mixer at medium speed until well blended.
- Evenly distribute potato mixture between 6 of the potato shells. Arrange stuffed shells on a baking sheet.
- Bake at 375° for 20 minutes or until thoroughly heated.
- Drizzle with Thousand Island dressing and serve.
If you love corned beef and potatoes, be sure to check out this recipe too!