Reuben Potato Skins

Reuben Potato Skins
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  • 1 ½ cups shredded Gruyère or Swiss cheese (about 4 ounces)
  • 1 cup "sauerkraut":/food-news/55232/how-to-make-sauerkraut/, thoroughly drained
  • 1/3 cup "Thousand Island dressing":/recipes/11055-thousand-island-dressing
  • 8 ounces thinly sliced "corned beef":/food-news/54931/make-your-own-corned-beef-and-cabbage/
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons unsalted butter (¼ stick), melted
  • + 1 more ingredients
    • 8 (3-inch-long) russet potatoes (about 2 ¼ pounds), scrubbed and thoroughly dried

Heat the oven to 400°F and arrange a rack in the middle. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool eno...

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