4 Large Baking Potatoes
2 Cups Finely Diced Corn Beef
1 Can Franks Sauerkraut, 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
Paprika

1. Bake Potatoes @ 425 for 45 minutes or until tender, Cool. In a bowl combine cornbeef, sauterkraut, swiss cheese, onion, garlic, horseradish. Cut potatoes in half lengthwise. Carefully scooping out potatoes leaving just the skins of the potatoes. Mash potatoes with cream cheese and stir in the cornbeef mixture, then mound potatoe mixture into the skins of the potatoes. Sprinkle with parmesan cheese and paprika, return to the oven for 30 more minutes or until heated through.
    

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes