Saturday, October 10, 2009

Reuben Stuffed Potatoes

These were delicious! We love to make healthy comfort foods on the weekends.

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  • 4 large russet or Idaho potatoes, scrubbed clean
  • 2 tablespoons spicy brown mustard
  • 1/4 cup milk
  • Salt and ground black pepper
  • 1/4 cup chives, chopped
  • 1/1 2 cups leftover corned beef or thick deli slices (each about 1/4 inch), chopped
  • 1 cup sauerkraut

Preheat oven to 450 degrees F.

Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh.

Brush both inside and outside of potatoes with a touch of oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

Mash the potato flesh with the spicy brown mustard, milk, salt, ground black pepper and chives. Fold in the chopped corned beef.

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Fill the potatoes with the corned beef-potato mixture so they are over-stuffed. Pile sauerkraut over the potatoes then top with shredded Swiss cheese. Pop into the oven until golden and bubbly on top.

Recipe courtesy of Rachael Ray

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