Reuben Stuffed Baked Potatoes

Ingredients

• 4 large russet potatoes (about 10 oz / 280 g each)
• 1 tablespoon neutral oil (canola or vegetable)
• Kosher salt, for rubbing the skin
• 8 oz (225 g) deli corned beef, chopped into rough half-inch pieces
• 1 cup (170 g) sauerkraut, drained and squeezed very dry
• 1 1/2 cups (170 g) shredded Swiss cheese, divided
• 2 tablespoons unsalted butter
• 1/3 cup (80 ml) sour cream
• 2 tablespoons Thousand Island dressing, plus more for drizzling
• Salt and black pepper to taste
• 1/2 teaspoon caraway seeds (optional)

Instructions

1. 1

   Bake the potatoes: Heat oven to 400°F (200°C). Scrub the potatoes dry, rub each one all over with oil and a generous pinch of kosher salt, and pierce each potato 8 to 10 times with a fork. Bake directly on the oven rack for 55 to 65 minutes until a fork pierces through with no resistance. Do not wrap in foil.

2. 2

   Rest and scoop: Let the potatoes cool for 10 minutes. Cut each in half lengthwise. Use a large spoon to scoop out the flesh, leaving a shell about 1/4 inch (6 mm) thick. Place the flesh in a large bowl.

3. 3

   Mix the filling: Mash the potato flesh with butter, sour cream, 1 tablespoon Thousand Island dressing, salt, and pepper until smooth and creamy. Fold in the corned beef, squeezed sauerkraut, and 1 cup (115 g) of the shredded Swiss. Taste and adjust seasoning.

4. 4

   Restuff and top with cheese: Arrange the potato shells on a rimmed baking sheet. Spoon the filling back into each shell, mounding it slightly above the rim. Divide the remaining Swiss cheese over the top of each potato half.

5. 5

   Second bake: Return the baking sheet to the 400°F (200°C) oven for 15 to 20 minutes until the cheese is melted and starting to brown at the edges.

6. 6

   Finish and serve: Drizzle each potato with Thousand Island dressing and scatter caraway seeds on top if using. Serve immediately while the cheese is still bubbling.