Reuben Stuffed Spuds

  • Author: Midwest and Grassfed


Feast or famine, the potato with its historical roots deep in Irish history needed to be addressed here. Who doesn’t love a good stuffed potato, right? It’s a meal in itself. If I owned a food truck this would be on my daily menu…




  • 4 large russet potatoes, scrubbed and dried
  • 4 tablespoons unsalted butter
  • 1/3 cup sour cream
  • 1 scallion, finely chopped
  • salt and black pepper to taste
  • 1/2 cup shredded Swiss cheese


  • 3 ounces sliced cooked corned beef per potato
  • 2 tablespoons sauerkraut per potato
  • 2 tablespoons shredded Swiss cheese
  • a drizzle of Russian dressing


Preheat oven to 400 degrees F.

Prick potatoes with a fork all over, and rub lightly with olive oil, salt, and pepper. 

Place potatoes on a baking sheet and bake for 45-60 minutes till cooked.

Reduce heat to 350 degrees F.

Let potato cool 10 minutes until it can be handled. Trim off the top side of the potato and scoop out most of the potato leaving a boat. Place the scooped potato into a bowl with the butter, sour cream, Swiss cheese, scallions, salt, and pepper. 

Mix till combined and stuff back into your potato boats.

Top potatoes each with two tablespoons sauerkraut, three ounces cooked Corned Beef slices, two tablespoons shredded Swiss cheese.

Return to oven for 20 minutes and cheese has melted. Drizzle with Russian dressing (or Thousand Island dressing).

Serve immediately. 


  • Serving Size: Serves 4-8