By The Krautfather Reubens, Side Dishes
June 16, 2015
4 Large Baking Potatoes
2 Cups Finely Diced Corn Beef
1 Can Franks Frank's kraut, Rinsed and Drained
1/2 Cup Shredded Swiss Cheese
3 Tbsp. Green Onions, Diced
1 Tbsp. Horseradish
1 Pkg. Cream Cheese (Softened)
3 Tbsp. Parmesan Cheese
1Bake Potatoes @ 425 for 45 minutes or until tender, Cool.
2In a bowl combine cornbeef, Frank's Kraut, swiss cheese, onion, garlic, horseradish.
3Cut potatoes in half lengthwise
4Carefully scooping out potatoes leaving just the skins of the potatoes.
5Mash potatoes with cream cheese and stir in the cornbeef mixture, then mound potatoe mixture into the skins of the potatoes.
6Sprinkle with parmesan cheese and paprika, return to the oven for 30 more minutes or until heated through.
June 21, 2017
added taste to potatoes. really liked it
Needed something different to do with kraut
Really liked this recipe. They turned out beautifully.
March 21, 2017
i guess my potatoes were not fully baked…
Your review ...
All fields and a star-rating are required to submit a review.