If you’ve ever craved the comforting flavors of a classic deli Reuben sandwich but wanted something a little cozier and more indulgent, then you’re going to fall head over heels for this Reuben Stuffed Baked Potatoes Recipe. Imagine a perfectly baked russet potato, its skin crisp and inviting, loaded with tender corned beef, tangy sauerkraut, and gooey melted Swiss cheese, all topped with a dollop of creamy sour cream and a drizzle of zesty Russian dressing. This recipe transforms simple ingredients into a soul-satisfying meal that’s both familiar and exciting, making it an absolute must-try for Reuben lovers and baked potato fans alike.
Ingredients You’ll Need
Every ingredient in this Reuben Stuffed Baked Potatoes Recipe is straightforward yet essential, working together to create a symphony of textures and flavors. From the earthy russet potatoes to the tangy sauerkraut and creamy dressings, each component plays a crucial role.
- 4 large russet potatoes: These are perfect for baking, offering a fluffy interior and sturdy skin to hold all the delicious toppings.
- 1 tablespoon olive oil: Used to rub the potatoes before baking to help create that irresistibly crisp skin.
- 1 cup chopped corned beef or pastrami: Adds the savory, meaty base that’s signature to any Reuben-inspired dish.
- 1 cup sauerkraut (drained and patted dry): Brings the tangy punch and a bit of crunch that balances the richness.
- 1 cup shredded Swiss cheese: Melts beautifully over the filling, enhancing the creamy, nutty flavor.
- 1/2 cup sour cream: A cool, velvety topping that rounds out the bold flavors.
- 1/4 cup Russian or Thousand Island dressing: The classic Reuben condiment that delivers a zesty, slightly sweet kick.
- 2 tablespoons unsalted butter: Mixed into the potato flesh for extra richness and smooth texture.
- Salt and pepper to taste: Simple seasoning to enhance all the flavors.
- Chopped fresh parsley or chives (optional): Adds a fresh pop of color and mild herbaceousness for garnish.
How to Make Reuben Stuffed Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Rub each russet potato with olive oil and a pinch of salt to ensure the skin crisps up nicely. Place the potatoes directly on the oven rack or on a baking sheet. Let them bake for about 50 to 60 minutes until you can easily pierce them with a fork. The baking transforms the potatoes into a soft, fluffy base ideal for stuffing.
Step 2: Prepare the Filling
While the potatoes are baking, combine your chopped corned beef or pastrami, drained sauerkraut, and half of the shredded Swiss cheese in a mixing bowl. This mix embodies the classic Reuben flavors and will be the star stuffing for your potatoes. Mixing the cheese in now helps everything meld together for a wonderful texture and flavor.
Step 3: Scoop and Season the Potatoes
Once the potatoes are baked and cool enough to handle, slice each one lengthwise. Use a fork to fluff the soft interior, then mix in butter along with salt and pepper to taste. This step ensures the potato itself is rich and well-seasoned without overpowering the filling.
Step 4: Stuff and Top the Potatoes
Spoon the Reuben filling generously into each baked potato. Top with the remaining Swiss cheese, which will melt and form a delicious cheesy layer during the next baking stage. Pop them back into the oven for 5 to 7 minutes until the cheese has beautifully melted and bubbled.
Step 5: Add the Final Touches
Remove the stuffed potatoes from the oven and drizzle each with Russian or Thousand Island dressing for that unmistakable Reuben tang. Finish by adding a dollop of sour cream on top and sprinkling with freshly chopped parsley or chives if you like. These final touches elevate the dish with cool creaminess and a fresh herbal note.
How to Serve Reuben Stuffed Baked Potatoes Recipe
Garnishes
To make your Reuben Stuffed Baked Potatoes Recipe truly shine, think beyond just parsley or chives. Thin slices of pickles or a sprinkle of paprika can add bursts of color and flavor. These little touches not only brighten up the presentation but also complement the tangy sauerkraut and creamy toppings perfectly.
Side Dishes
Serve these hearty stuffed potatoes alongside a crisp green salad to balance the richness, or pair with some roasted veggies for a wholesome meal. A bowl of creamy cucumber dill salad would also be a fantastic, refreshing companion, tying in with the sandwich-inspired theme of the dish.
Creative Ways to Present
Looking to impress at your next gathering? Hollow out smaller potatoes and use bite-sized Reuben stuffing portions for a fun appetizer twist. Alternatively, pile the filling onto a platter, let guests scoop it over baked potato halves at the table, making it interactive and adding a personal touch of warmth.
Make Ahead and Storage
Storing Leftovers
You can store leftover Reuben Stuffed Baked Potatoes Recipe in an airtight container in the refrigerator for up to 3 days. They hold up nicely, making reheated leftovers a satisfying treat that still captures the original flavors beautifully.
Freezing
These stuffed potatoes freeze well if you want to prepare in advance. Wrap each potato individually in foil and place them in a freezer-safe bag or container. Frozen stuffed potatoes can last up to 2 months; just be sure to thaw them thoroughly before reheating.
Reheating
For best results, reheat your stuffed potatoes in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. This helps maintain the crispness of the skin and melts the cheese back to gooey perfection, unlike the microwave which may lead to sogginess.
FAQs
Can I use another type of cheese in this Reuben Stuffed Baked Potatoes Recipe?
Absolutely! While Swiss cheese is traditional, provolone or mozzarella can be great alternatives if you prefer a milder melting cheese. Each brings a slightly different twist but still complements the Reuben flavors beautifully.
Is it necessary to drain the sauerkraut before adding it to the filling?
Yes, draining and patting the sauerkraut dry is important to avoid soggy potatoes. Removing excess liquid keeps the filling flavorful without watering down the potato or cheese.
Can I make this recipe vegetarian?
While the classic recipe centers around corned beef or pastrami, you can swap the meat for hearty plant-based deli slices and keep the rest of the ingredients, creating a delicious vegetarian twist on the Reuben Stuffed Baked Potatoes Recipe.
What’s the best way to get crispy potato skins?
Baking your potatoes directly on the oven rack without foil and rubbing them with olive oil beforehand helps achieve beautifully crisp skins. Avoid wrapping to maintain that satisfying texture.
Can I prepare the filling ahead of time?
Yes, you can assemble the Reuben filling a day ahead. Store it covered in the fridge, then stuff the warm potatoes just before serving and finish baking with the cheese on top.
Final Thoughts
This Reuben Stuffed Baked Potatoes Recipe is a delightful way to enjoy the bold, comforting flavors of a Reuben sandwich in a new, heartier format. Whether you’re cooking for family, friends, or simply treating yourself, this recipe brings warmth and satisfaction with every bite. Give it a try—you might just find your new favorite comfort food!
