Reuben baked potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| 2 | cups | Corned beef brisket -- |
| Cooked diced finely | ||
| 1 | can | Sauerkraut -- 14 oz drained |
| Chopped | ||
| ½ | cup | Swiss cheese -- shredded |
| 3 | tablespoons | Green onion -- sliced |
| 1 | Clove garlic -- minced | |
| 1 | tablespoon | Horseradish sauce -- |
| Prepared | ||
| 1 | teaspoon | Caraway seed |
| 1 | pack | Cream cheese -- softened |
| 3 | tablespoons | Parmesan cheese -- grated |
| 1 | dash | Paprika |
Directions
Bake the potatoes at 425 deg. for 45 min. or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horeradish 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 min. or until heated through. Yield: 8 servings.
Recipe By : Country Woman
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