Rachael Rays Reuben Stuffed Mini Potatoes Recipe 455

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

Steps:

• Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
• While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
• Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
• To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
• Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.
• Serving suggestions: .

Steps:

• Pre-heat the oven to 350° F. For the filling, place a large skillet over medium-high heat with EVOO, two turns of the pan. Add the onion and sauté until soft and slightly caramelized, 6-8 minutes. Add the garlic and corned beef to the skillet and season with salt and pepper. Meanwhile, place the potatoes into a large pot of salted water and bring up to a boil. Let the potatoes boil for about 5 minutes, until tender. Drain and let cool. Once the potatoes are cool enough to handle, cut the top third off and scoop out the guts of the potatoes, using a small spoon or melon baller. Be careful not to puncture through the sides or bottom of the potatoes. Place the guts into a large mixing bowl and set aside. Discard the extra potato tops. Mash the potato guts in a large bowl with the milk, sour cream, mustard, cheese and the onion and corned beef mixture. Season with a bit more salt and pepper, to taste. Divide the filling among all the hollowed-out potatoes and place them onto a baking pan. Bake for 10-15 minutes, until hot and slightly crispy on top. Garnish each potato with a little drained sauerkraut or finely sliced red cabbage. Drizzle with homemade Russian dressing.