Ruben Stuffed Baked Potatoes

By Amy Jo Hufford, Milford, Illinois

Ingredients

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

Directions

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.

Servings

Time to prepare

15 minutes. Cook time 1 hour 15 min.

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