Reuben Loaded Baked Potato Recipes

Steps:

• Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet. , Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.

Steps:

• Bake the potatoes at 425°F for 45 minutes or until tender; cool.
• In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
• Cut potatoes in half lengthwise.
• Carefully scoop out potatoes, leaving shells intact.
• Mash potatoes with cream cheese; stir into the corned beef mixture.
• Mound potato mixture into the shells.
• Sprinkle with parmesan cheese and paprika.
• Return to the oven for 25 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
• Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.