RACHAEL RAY'S REUBEN-STUFFED MINI POTATOES RECIPE - (4.5/5)

Rachael Ray's Reuben-Stuffed Mini Potatoes Recipe - (4.5/5) image

Provided by á-7894

Number Of Ingredients 11

2 tablespoons extra virgin olive oil (EVOO)
1 medium onion, finely chopped
1 clove garlic, grated
1 cup corned beef, chopped
16 Red Bliss potatoes, washed and dried
1/4 cup milk
1/4 cup sour cream
2 tablespoon Dijon mustard
1/2 cup Swiss or Gruyère cheese, shredded
Salt and pepper
1 cup drained sauerkraut or finely sliced red cabbage

Steps:

Pre-heat the oven to 350° F. For the filling, place a large skillet over medium-high heat with EVOO, two turns of the pan. Add the onion and sauté until soft and slightly caramelized, 6-8 minutes. Add the garlic and corned beef to the skillet and season with salt and pepper. Meanwhile, place the potatoes into a large pot of salted water and bring up to a boil. Let the potatoes boil for about 5 minutes, until tender. Drain and let cool. Once the potatoes are cool enough to handle, cut the top third off and scoop out the guts of the potatoes, using a small spoon or melon baller. Be careful not to puncture through the sides or bottom of the potatoes. Place the guts into a large mixing bowl and set aside. Discard the extra potato tops. Mash the potato guts in a large bowl with the milk, sour cream, mustard, cheese and the onion and corned beef mixture. Season with a bit more salt and pepper, to taste. Divide the filling among all the hollowed-out potatoes and place them onto a baking pan. Bake for 10-15 minutes, until hot and slightly crispy on top. Garnish each potato with a little drained sauerkraut or finely sliced red cabbage. Drizzle with homemade Russian dressing.