September 20, 2018

Reuben-Inspired Twice Baked Potatoes




Ingredients:

4 large Russet potatoes (about 3 lbs)
2 1/2 tablespoons minced dill pickles OR dill relish
1/2 tablespoons tomato paste
1/4 cup sour cream
1 1/3 cup chopped corned beef*
3/4 cup sauerkraut
2/3 cup shredded Swiss or Gruyère
freshly ground black pepper



Directions:

Preheat oven to 375. Bake potatoes one hour or until fully cooked. Half each potato and scoop out the insides into a bowl. Place the empty skins openside up on a foil-lined baking sheet.


Add the pickles, tomato paste, pepper and sour cream to the bowl with the potatoes. Using a potato masher, mash until well combined. Add the corned beef and stir well mixed.





Scoop the mixture into the skins. Divide the sauerkraut among each potato half, top with cheese.



Bake 10-15 minutes or until the cheese is browned and the potatoes are hot. Serve immediately.


*I cooked mine for 8-10 hrs on low in the slow cooker, covered in water.

My thoughts:

I had this idea a few months ago but it was just too hot to bake potatoes. We finally had a few cool days so I used that an as an excuse to make this riff on the popular, totally no Kosher deli sandwich, the Reuben. Ruebens normally have corned beef, Russian dressing, sauerkraut, and rye bread. I ditched the rye bread (I did toy with having rye bread crumbs but decided against it) but kept pretty much everything else. Instead of the Russian dressing I've made when I've made the sandwich, I tossed in the two ingredients that influence the flavor the most, pickled and tomato, and mixed it with the potatoes and sour cream. Adding the corned beef was easy. I debated about mixing the sauerkraut in but I left it on top and I think it was the best choice. It really did end up tasting more like a Reuben that way; in the sandwich, there are very distinct layers and you taste each one individually so it makes sense!

The end result was a triumph, it really did taste like a Rueben, the potato was perfectly flavored and creamy and the toppings nicely browned and slightly crunchy. I made the corned beef  "fresh" but it would also be a great way to use up leftovers.


Note: corned beef can be tricky to find but Aldi seems to carry it most of the year and most supermarkets will order it for you if they don't have it in stock. I personally buy a bunch when it is super cheap near St Patrick's Day and freeze it. It freezes and defrosts wonderfully.

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