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Corned Beef and Sauerkraut Stuffed Potatoes

A comforting dish combining tender potatoes, corned beef, tangy sauerkraut, and melted Swiss cheese, perfect for family gatherings and using leftovers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: German, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stuffed potatoes
  • 4 medium to large baking potatoes (russet or Idaho)
  • 2 tablespoons butter (room temperature) for easier mixing
  • 1/4 cup sour cream preferably full-fat for creaminess
  • 1/4 cup Thousand Island or Russian dressing plus extra for serving
  • 1/4 teaspoon pepper freshly ground if possible
  • 1 cup shredded sauerkraut, drained well using quality sauerkraut enhances the flavor; look for brands without preservatives
  • 2 green onions sliced for a mild onion flavor
  • 1 1/2 cups finely chopped corned beef leftover from another meal or deli quality
  • 2 cups shredded Swiss cheese

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Prick each potato with a fork a few times to allow steam to escape. Bake for about 1 hour, or until the potatoes are soft when pierced with a fork. Let them cool for approximately 10 minutes.
  2. Once cool enough to handle, slice a sliver off the top of each potato. Carefully scoop out the pulp with a spoon, leaving a little of the potato on the skin for stability. Place the potato pulp in a large mixing bowl.
  3. To the bowl, add the room temperature butter, sour cream, Thousand Island dressing, and pepper. Using a hand-held mixer, beat until smooth and creamy.
  4. Gently fold in the sauerkraut, green onions, corned beef, and half of the Swiss cheese. Taste the mixture and season with extra salt if desired.
Assembly
  1. Season the inside of each potato skin with salt and pepper, then stuff them generously with the mixture.
  2. Sprinkle the remaining Swiss cheese on top of the stuffed potatoes.
Final Cooking
  1. Place the stuffed potatoes on a foil-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, until the cheese is bubbly and golden brown.
  2. Drizzle with extra Thousand Island dressing and enjoy your hearty meal!

Notes

Leftover stuffed potatoes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them before baking for up to 3 months. Ensure sauerkraut is well-drained to avoid a soggy filling.