Ingredients:
– 4 large russet potatoes
– 1 cup cooked corned beef, chopped
– 1/2 cup sauerkraut, drained
– 1 cup shredded Swiss cheese, divided
– 1/4 cup cream cheese, softened
– 1/4 cup sour cream
– 2 tablespoons butter
– 1 tablespoon Dijon mustard
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped green onions (for garnish)
Instructions:
1. Preheat the oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake for 50–60 minutes until tender.
2. Let the potatoes cool slightly, then slice them in half lengthwise. Scoop out the inside, leaving a thin border around the skin. Place the scooped-out potato into a mixing bowl.
3. Add butter, cream cheese, sour cream, Dijon mustard, garlic powder, salt, and black pepper to the bowl. Mash until smooth.
4. Fold in the chopped corned beef, sauerkraut, and half of the shredded Swiss cheese.
5. Spoon the mixture back into the potato shells, topping each with the remaining Swiss cheese.
6. Place the stuffed potatoes on a baking sheet and return them to the oven. Bake for 15 minutes, or until the cheese is melted and golden brown.
7. Garnish with chopped green onions and serve warm.
Pro tip: For extra crispiness, brush the potato skins with melted butter before baking.
Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Calories: 450 kcal | Servings: 4
Leave a Comment