Reuben-Stuffed Twice Baked Potatoes

Langkah-langkah

1. Preheat the oven to 350 degrees F.
2. Start by baking the potatoes. You can either do it in the microwave or in the oven.* First, clean the potatoes well and pierce 2-3 times with a fork. Rub a small amount of oil all over the outside. Generously sprinkle each side with salt and pepper.
3. For the microwave, place the 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, then turn the potatoes and continue cooking for 3-5 minutes, or until fork-tender.
4. Slice the potatoes in half when they are cool enough to touch. Place each half on a greased sheet pan.
5. Use a spoon to gently scoop out the flesh of the potatoes. Leave a 1/2 inch or so on the bottom and edges so that the skins don't fall apart. Add the potato innards to a medium skillet and set aside. Sprinkle the inside of the skins with salt and pepper.
6. Meanwhile, chop the corned beef into bite size pieces.
7. Scoop out 3/4 cup sauerkraut and squeeze dry.
8. Add the corned beef, sauerkraut, and Thousand Island dressing to the skillet with the potatoes. Set over medium heat. Cook for about 5 minutes until warmed through, mashing the potato with a wooden spoon.
9. Distribute the filing evenly amongst the skins.
10. Top with 1 cup shredded Swiss cheese.
11. Bake at 375 for about 12-15 minutes, or until bubbly and warmed through.
12. If you like extra crispy cheese, turn on your broiler and broil for another 1-3 minutes.
13. Remove from the oven and garnish with chopped dill pickles. Serve with extra Thousand Island dressing!