When I was a girl during the Depression, we had enough cabbages to sink a ship! This was a family favorite my mother made often. After I was married, I served these potatoes to family and friends as a side dish to pork. I still make them for potlucks (I attend two of them a month), and everyone likes them. I have three grown children-plus five grandchildren whom I keep supplied with frozen yogurt and cookies!
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
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krishna aryal
[email protected]These potatoes were a bit too spicy for my taste. Next time, I'll use less Thousand Island dressing.
Savannah Woods
[email protected]I'm not a huge fan of corned beef, but I thought these potatoes were pretty good. The potato was cooked perfectly and the filling was flavorful.
Rosy Uka
[email protected]These potatoes were amazing! I loved the combination of flavors and the crispy potato skin. I will definitely be making these again and again.
Eudae Company
[email protected]Overall, I thought these potatoes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
md nobi hossain
[email protected]I found the potatoes to be a bit dry. Maybe I should have used a different type of potato.
Gregory Augustus
[email protected]These potatoes were a bit too salty for my taste. I think I'll use less corned beef next time.
Ari Baby Cupcake
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. The potatoes were perfectly cooked and the filling was flavorful. I'll definitely be making these again.
Robyn & Matt Jenkins
[email protected]These potatoes are so easy to make and they're a great way to use up leftover corned beef. I also like to add a little bit of sauerkraut to the filling.
Jorge Sandoval
[email protected]I've made these potatoes several times now and they're always delicious. I love the combination of flavors and the crispy potato skin.
Sumayya Said
[email protected]These Reuben baked potatoes were a hit at my last party! They're so easy to make and they're always a crowd-pleaser.