REUBEN LOADED BAKED POTATO

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Reuben Loaded Baked Potato image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 15

2 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
8 ounces thinly shaved pastrami
1 cup sauerkraut
4 slices Swiss cheese
18,000 Island Dressing, recipe follows
1/4 cup sliced pickled cherry peppers
2 tablespoons minced fresh chives
1 cup sour cream
1/4 cup ketchup
2 tablespoons minced pickled jalapenos
2 tablespoons minced dill pickles
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt

Steps:

  • Preheat oven to 425 degrees F.
  • Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
  • Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
  • Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
  • Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

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