REUBEN BAKED POTATOES

Reuben Baked Potatoes image

In honor of November 2002 Ingredient of the Month: Sauerkraut!!! This recipe actually comes from www.tasteofhome.com and is noted as being by Erika Antolic of Vancouver, Washington.

Provided by GinnyP

Categories Lunch/Snacks

Time 1h30m

Yield 8 potato halves

Number Of Ingredients 11

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Ingredients

4 large baking potatoes
2 cups finely diced cooked corned beef
1 (14 ounce) can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded swiss cheese
3 tablespoons sliced green onions
1 garlic clove, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seed
1 (3 ounce) package cream cheese, softened
1 tablespoon grated parmesan cheese
paprika

Steps:

Bake the potatoes at 425°F for 45 minutes or until tender; cool.
In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
Cut potatoes in half lengthwise.
Carefully scoop out potatoes, leaving shells intact.
Mash potatoes with cream cheese; stir into the corned beef mixture.
Mound potato mixture into the shells.
Sprinkle with parmesan cheese and paprika.
Return to the oven for 25 minutes or until heated through.

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