These Twice-Baked Potatoes are stuffed with Reuben fixin’s like corned beef, sauerkraut and Thousand Island dressing. They’re perfect for celebrating St. Patrick’s Day!
Hi! It was a sleepless, tiring, short week ’round these parts so I didn’t get too much cooking done this week. I’m getting bigger and bigger, and sleeping less and less. Not so fun. But I guess this is just practice for all the sleepless nights to come.
Last weekend we took a little trip to Santa Barbara. Hubby had a long weekend and we were supposed to go for a few days. But he’s kind of cursed with always getting struck with stomach bugs on three day weekends. Seriously. It’s a thing. It’s happened 3 or 4 times! So, without fail, on Saturday morning just as we were getting ready to head out it hit him. Hard. And there was no way we were leaving town. Or even the house.
He wasn’t feeling 100% on Sunday either, but he’s a little stubborn and since the hotel wouldn’t give us our money back he insisted we go. So it ended up being a short trip, but it was still really nice to be at the beach, breathe some sea air, and eat some good food. I hadn’t been to Santa Barbara in 8 or so years and forgot how pretty it is with the beach an the mountains!
One of the things I’ve been missing most throughout this pregnancy is deli meats. It’s sort of a weird food that you kind of just take for granted. It’s so easy to make a sandwich. And when you can’t, it’s kind of annoying.
Now that it’s getting into St. Patty’s season, I feel like I am seeing Reubens on every single menu everywhere. And they’re one of my all time favorites. So it’s terrible not being able to order them!
Luckily, there have also been a ton of corned beef briskets in the supermarkets lately, so finally I decided to take matters into my own hands and cook up a nice listeria-free corned beef of my own. And after a couple craving-smashing sandwiches, it was time to get creative.
What’s more Irish than putting your Reuben sandwich into a baked potato!? We had Reuben Baked Potatoes for the Superbowl, but then it struck me that what would be even better than that… Twice-Baked Reuben Potatoes. Oh yes. Heaven. These things are amazing. And just perfect for celebrating St. Patrick’s Day next month!
- 4 large baking potatoes
- 1⅓ cup low-fat buttermilk
- 4 oz cream cheese
- 2 tbsp butter
- 5 scallions, finely chopped
- 1 cup finely diced cooked corned beef
- 1 cup drained and squeezed dry sauerkraut
- ½ tsp salt
- Fresh ground pepper, to taste
- Thousand Island dressing
- Preheat oven to 375°. Bake potatoes for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise and scoop out pulp, leaving a ¼-inch-thick shell. (You will only use 6 shells, so you can scoop everything from one whole potato).
- Place potato pulp and remaining ingredients in a bowl and beat with a mixer at medium speed until well blended.
- Evenly distribute potato mixture between 6 of the potato shells. Arrange stuffed shells on a baking sheet.
- Bake at 375° for 20 minutes or until thoroughly heated.
- Drizzle with Thousand Island dressing and serve.
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Goat Cheese and Bacon Twice Baked Potatoes
