Reuben Stuffed Baked Potato

    Barb and I LOVE SAUERKRAUT.   We are definitely a German family.  We have thoroughly enjoyed a recipe we found for Reuben Casserole http://12tomatoes.com/reuben-casserole/ , but when this one surfaced on Facebook we just had to try it.  Being retired and with our schedule we miss growing/curing our own Late Flat Dutch Cabbage and making about 20 quarts of sauerkraut each fall.  Kraut and Sausage, Kraut and Ribs, and Cabbage Melts among a few others are the recipes that we loved on our fall harvest.  Now, we just get it on the road when we can. 

       I have to say we love 'bagged fresh kraut' (always fresher) in the refrigerated section, but canned Frank's Kraut can be a good product.  I love that this recipe is submitted by "The Krautfather".  With the rich list of ingredients it is indeed a 'one dish meal'.  For those that love 'Anything Reuben' you could be approaching the very edge of Nirvana.  When it comes to corned beef FRESH DELI IS ALWAYS THE BEST, but in a pinch a can of this will do.  

www.sauerkrautrecipes.com/recipe/ruben-stuffed-baked-potatoes/  Of course I am posting the recipe which lists everything you need to know, but the link as well will provide access to the other tasty recipes.  This recipe is modified for the two of us.  

Reuben Stuffed Baked Potato

1 or 2 large Russet baking potatoes

1 cup finely cut corned beef

1 cup (your choice) sauerkraut

1/2 cup shredded Swiss Cheese

3 Tblspn. diced green onions

1 Tbspn horseradish

1 pkg. cream cheese (softened)

3 Tblspn. Parmesan cheese

Paprika 

       Bake Potatoes @ 425 for 60 (+-) minutes or until tender, cool.  In a bowl combine cornbeef, Frank's Kraut, Swiss Cheese, onion, garlic, horseradish.  Either cut both potatoes in half lengthwise or slice a single potato lengthwise and open to accommodate ingredients.  Carefully scooping out potatoes leaving just the skins of the potatoes.  Mash potatoes with cream cheese and stir in the corn beef mixture, then mound potato 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.  This very much resembles "Twice Baked Potatoes".  The mix is always much more volume when it is returned and sometimes the final baking eliminates the original baked potato profile.  It will be heaping full when done.

      This recipe will be so very welcome during the fall or winter weather, but for aficionados of cabbage or corned beef it could be anytime.  Just imagine the smells in our RV as we prepare this dish this fall either on the road or in hunting camp.  Joie de Vivre

"When General Lee took possession of Chambersburg on his way to Gettysburg, we happened to be a member of the Committee representing the town. Among the first things he demanded for his army was twenty-five barrels of Saur-Kraut."
Editor, The Guardian (1869)

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