Reuben Stuffed Baked Potatoes: The Ultimate Comfort Food Fusion Recipe
Are you a devoted fan of the classic Reuben sandwich? Do you cherish the comforting embrace of a perfectly baked potato? Prepare for a culinary revelation that marries the best of both worlds! This Reuben Stuffed Baked Potato recipe takes all the beloved flavors of the iconic deli favorite – savory corned beef, tangy sauerkraut, and creamy Swiss cheese – and artfully tucks them into a fluffy, tender baked potato. The result is a warm, cheesy, and utterly delicious meal that’s both hearty and incredibly satisfying.
Far more than just a side dish, this Reuben stuffed baked potato transforms into a complete meal. It’s the quintessential example of culinary fusion, bringing together the robust flavors of a Reuben sandwich with the hearty, satisfying texture of a baked russet potato. Each bite offers a harmonious blend of creamy cheese, tender corned beef, zesty Frank’s Kraut, and melted Swiss, all enveloped in a warm, fluffy potato shell. It’s comfort food redefined, perfect for a cozy weeknight dinner or an impressive dish for guests.
This article is a sponsored conversation written by me on behalf of Frank’s Kraut. My opinions, text, and deep affection for their sauerkraut are entirely my own. Thank you for supporting companies like Frank’s that hold a special place in my heart.
Celebrate National Reuben Month with Flavorful Creations!
March isn’t just a month of transition; it’s also National Reuben Month, a time for enthusiasts to celebrate and indulge in all things “Reubenized”! Our family eagerly anticipates this delicious occasion, and I’m thrilled to share how we embrace it with innovative recipes. For over ten years, I’ve had the pleasure of partnering with Frank’s Kraut, and together, we’ve crafted an impressive array of Reuben-inspired dishes. The versatility of Frank’s Kraut allows us to infuse that distinctive tangy, savory Reuben flavor into countless meals.
If you’re as big a fan of the Reuben as we are, you’ve definitely come to the right place. Beyond the traditional sandwich, we’ve explored exciting variations like a comforting Cream of Reuben Soup, a creative Reuben Pizza, juicy Reuben Burgers, and even a sophisticated Reuben Quiche. And that’s truly just scratching the surface! Imagine Reuben dip for game day, Reuben egg rolls for an appetizer, or a hearty Reuben casserole for a family gathering. The possibilities are endless when you start thinking about “Reubenizing” your favorite dishes. Each of these recipes brings the iconic combination of corned beef, Swiss cheese, and sauerkraut to new and exciting forms, showcasing the incredible adaptability of these flavors.
What is a Reuben Sandwich? A Culinary Icon’s History
For those unfamiliar, a classic Reuben Sandwich is a masterpiece of deli cuisine. It features a generous pile of thinly sliced, tender corned beef, layered with creamy Swiss cheese, tangy sauerkraut, and a slathering of Thousand Island dressing, all grilled to golden perfection between two slices of buttery rye bread. The combination of savory meat, pungent kraut, rich cheese, and sweet-and-tangy dressing creates a flavor profile that is utterly unique and incredibly addictive.
The Reuben Sandwich holds a particularly special place in my heart, not just for its deliciousness, but because of its fascinating origin story, right here in my hometown of Omaha, Nebraska! While several origin stories exist, the most commonly accepted one credits Reuben Kulakofsky, a Lithuanian-born Jewish grocer in Omaha, who supposedly created the sandwich for a weekly poker game at the Blackstone Hotel between 1920 and 1935. The hotel’s owner, Bernard Schimmel, then put it on the hotel menu, and the rest, as they say, is history. It’s a point of local pride that this iconic sandwich emerged from our community.
My own Reuben Sandwich recipe, which you can see beautifully pictured above, was honored with a feature in NebraskaLife Magazine a couple of years ago. It was truly an incredible honor to have my recipe for this local legend recognized by such a prestigious publication. This deep connection to the Reuben’s heritage inspires every “Reubenized” dish I create, including these fantastic stuffed baked potatoes.
Essential Ingredients for Reuben Stuffed Baked Potatoes
Crafting the perfect Reuben Stuffed Baked Potato requires a thoughtful selection of ingredients, each playing a crucial role in replicating that distinctive Reuben flavor within a comforting potato shell. You’ll find the complete, detailed recipe with exact measurements in the printable recipe card at the very bottom of this post, but here’s a closer look at what you’ll need:
- Russet Potatoes: These are your foundation. Large russet potatoes are ideal because their skins bake up crisp and sturdy, perfect for holding the generous stuffing, while their interior becomes incredibly fluffy and absorbent, mashing beautifully with the other ingredients.
- Corned Beef: The heart of any Reuben! You can use leftover corned beef from a St. Patrick’s Day feast or thinly sliced, high-quality deli corned beef. Ensure it’s chopped into small, manageable pieces so it integrates well into the potato filling. The rich, salty flavor of the corned beef is irreplaceable.
- Whipped Cream Cheese: I specifically recommend whipped cream cheese for its light, airy texture and ease of mixing. It blends effortlessly with the mashed potato, creating a wonderfully creamy and smooth base for our Reuben filling. Regular cream cheese will work, but you might need to soften it more thoroughly for the best results.
- Frank’s Kraut: This is a key player for that authentic Reuben tang. Frank’s Kraut is my go-to for its consistent quality and perfect balance of sour and savory. Make sure to drain it well before mixing to prevent your potato filling from becoming watery.
- Swiss Cheese: Freshly shredded Swiss cheese melts beautifully and provides that signature nutty, slightly sweet flavor that complements the corned beef and sauerkraut so well. While pre-shredded cheese is convenient, freshly shredded always melts smoother and tastes better.
- Parmesan Cheese: A sprinkle of freshly shredded Parmesan cheese on top adds an extra layer of savory depth and creates a delightful golden-brown crust as the potato bakes for the second time.
- Ground Paprika: A light dusting of paprika on top not only adds a lovely reddish hue but also a subtle, earthy flavor that enhances the overall presentation and taste.
Optional Additions: Consider a drizzle of Thousand Island dressing for serving, or a sprinkle of fresh chopped chives or green onions for a touch of freshness and color.
Step-by-Step Guide: How to Make a Reuben Stuffed Baked Potato
Creating these delightful Reuben Stuffed Baked Potatoes is a straightforward process, and while this recipe details the steps for one potato, it’s incredibly easy to scale up for any number of servings you need. Let’s dive into the simple steps to achieve perfect, flavor-packed results.
Step 1: Prepare and Bake Your Potato
Begin by preheating your oven to a robust 425 degrees Fahrenheit (220°C). This high heat is crucial for achieving that desirable crispy skin and fluffy interior. Thoroughly wash your russet potato under cold running water, scrubbing away any dirt. While the potato is still wet, lightly dust its exterior with sea salt. The moisture helps the salt adhere, contributing to a flavorful, crisp skin. Place the prepared potato directly on the oven rack. Bake for approximately 45 minutes, or until the skin is crisp and the interior is fork-tender. A good test is when you can easily pierce it with a fork or a stainless steel skewer. For an even bake and a crispy restaurant-quality finish, I always recommend sticking a stainless steel skewer through the potato lengthwise; it conducts heat to the center, cooking it more evenly and quickly.
Step 2: Prepare the Reuben Filling
While your potato is happily baking in the oven, take this time to prepare the flavorful Reuben mixture. In a medium-sized bowl, combine the chopped corned beef, shredded Swiss cheese, and well-drained Frank’s Kraut. Mix these ingredients thoroughly so they are evenly distributed. This mixture forms the heart of your stuffed potato, bringing all those classic Reuben flavors together.
Step 3: Scoop and Mash the Potato Flesh
Once the potato is perfectly baked, carefully remove it from the oven. Using a sharp knife, cut a slit lengthwise down the center of the potato, taking care not to cut all the way through the bottom skin. Gently open the potato. With a spoon, carefully scoop out the hot, fluffy potato insides, leaving about a quarter-inch border of potato flesh attached to the skin to maintain its structural integrity. You want a sturdy boat for your stuffing.
Step 4: Combine and Stuff
Place the scooped-out potato flesh into the bowl with the whipped cream cheese. Mash them together until smooth and well combined. The whipped cream cheese adds incredible richness and a silky texture. Then, gently fold in your prepared corned beef, Swiss cheese, and sauerkraut mixture. Be careful not to overmix; you want to keep some texture from the corned beef and kraut. Spoon this savory filling generously back into the hollowed-out potato skins, mounding it slightly. Top with a sprinkle of Parmesan cheese and a light dusting of paprika for color and an extra layer of flavor.
Step 5: Final Bake and Serve
Return the stuffed potato to the oven for another 15-20 minutes. This final bake allows the cheese to melt and become bubbly, and ensures the entire potato is heated through thoroughly. The Parmesan on top should achieve a beautiful golden-brown color.
Serve your Reuben Stuffed Baked Potatoes hot, perhaps with a side salad or a drizzle of extra Thousand Island dressing for an authentic touch. These hearty potatoes are a meal unto themselves, offering a comforting and flavorful experience.
Storage and Reheating Tips:
Should you have any glorious leftovers, these Reuben Stuffed Baked Potatoes store beautifully. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, they can be frozen for up to 3 months. To reheat, thaw if frozen, then warm in a preheated oven at 350°F (175°C) until heated through and the cheese is bubbly again, or microwave for a quicker option, though the oven will yield a crispier skin.
Love It? Pin It! Share the Reuben Stuffed Baked Potato Goodness!
If you’ve fallen in love with the idea of these incredible Reuben Stuffed Baked Potatoes, don’t let this recipe slip away! Be sure to save it for later when that comfort food craving strikes. Pin it to your favorite Pinterest Recipe Board, or share it on your social media channels to inspire friends and family. Your shares help us continue creating and sharing delicious recipes like this one!
Discover the Quality of Frank’s Kraut
A truly authentic Reuben, whether in sandwich form or stuffed into a potato, is defined by the quality of its sauerkraut. That’s why I consistently choose and proudly partner with Frank’s Kraut. Frank’s Kraut isn’t just an ingredient; it’s a cornerstone of flavor and nutrition, adding a vibrant zest to any meal it graces.
What sets Frank’s Kraut apart is its commitment to simplicity and tradition. Made with only three pure ingredients—cabbage, salt, and water—it delivers an authentic, robust flavor that truly elevates your dishes. This dedication to natural ingredients means it’s naturally gluten-free, low-calorie, and a wholesome addition to any family meal. For generations, Frank’s Kraut has been traditionally handcrafted in the same oak vats used since the turn of the century, a testament to their unwavering dedication to quality and time-honored methods. This traditional fermentation process not only develops its distinctive tangy taste but also preserves beneficial probiotics, contributing to its healthy profile.
Beyond the Reuben, Frank’s Kraut is incredibly versatile. It’s fantastic alongside sausages, hot dogs, or pork, and can be incorporated into casseroles, salads, and even soups. Its bright, tangy crunch offers a refreshing contrast and depth of flavor that can transform everyday meals into something special. Discover more about their products, find inspiring recipes, and connect with their community online. You can find Frank’s Kraut on their Website, Facebook, Instagram, Pinterest, and Twitter.
So, if you’re searching for a new and exciting dinner idea, or simply looking to put a creative twist on a beloved classic, these Reuben Stuffed Baked Potatoes are a must-try. I have no doubt that once you experience their comforting flavors and satisfying heartiness, they’ll become a cherished addition to your recipe rotation!
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Print Recipe
Reuben Stuffed Baked Potatoes
Ingredients
- 1 large Russet potato
- 1/2 cup corned beef chopped
- 1/4 cup whipped cream cheese
- 1/4 cup Frank’s Kraut drained
- 1/4 cup Swiss cheese shredded
- 1 Tablespoon Parmesan cheese shredded
- Paprika to taste
Instructions
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Preheat oven to 425 degrees. Wash and lightly dust the outside of the potato while still wet with sea salt. Bake for 45 minutes.
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While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.
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When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.
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Mash the insides with the cream cheese. Fold in the sauerkraut mixture.
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Scoop back into the skins and top with Parmesan cheese and dust with paprika.
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Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.
Notes
I always stick a stainless steel skewer through my potatoes when I bake them. They come out just like a restaurant.
Nutrition
This recipe was originally posted on July 8, 2015, and has been updated and enhanced to improve user experience, add more valuable content, and is proudly reshared on March 10, 2025.