Skillet Roasted Reuben Potato Casserole Recipes

Steps:

• Preheat oven to 425 degrees F.
• Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
• Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
• Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
• Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

Steps:

• Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

Steps:

• Prepare potatoes and wash well in cold water.
• Arrange in one layer in a large skillet so they are almost touching - they'll need room later when they are cracked open (nonstick pan works best).
• Add rosemary, broth, oil, butter and salt.
• Bring to a boil over high heat, reduce to medium, cover the pan, but leave the lid a lttle aside, and boil until potatoes are fork tender, about 20 minutes.
• The liquid should still be about halfway up surrounding the potatoes; if not, add more broth or a little water until it does.
• Remove the pan from heat, press on each potato with a spoon or 1/4 cup measure just until it cracks open.
• Set the pan over medium-high heat and cook uncovered until the liquid has evaporated, let the potatoes sizzle until the bottoms have browned on one side, about 10 minutes.
• Gently turn the potatoes and brown the other side, another 4 to 5 minutes.
• Remove the pan from the heat and let rest for 5 minutes before serving.
• Sprinkle with chives and serve.
• Pass the fleur de sel so diners can sprinkle some on if they want!