Do you crave the comforting embrace of a classic deli Reuben sandwich? Are you also a fan of the hearty, satisfying goodness of a perfectly baked potato? Prepare to have your culinary world transformed! This incredible Reuben Stuffed Baked Potato brings together the very best of both beloved comfort foods, delivering an unforgettable flavor experience. Imagine: tender, savory corned beef, vibrant and tangy sauerkraut, and rich, creamy Swiss cheese, all generously piled into a fluffy, steaming baked potato. It’s not just a meal; it’s a warm, cheesy, and utterly delicious masterpiece that promises to delight your taste buds with every single bite.
This isn’t just a side dish; the Reuben Stuffed Baked Potato truly eats like a complete, satisfying meal. It embodies the concept of “the best of both worlds” by taking the iconic flavors of a Reuben sandwich and tucking them into a wholesome, hot baked potato. We start with a perfectly roasted russet potato, known for its fluffy interior and crisp skin. This is then generously filled with a delectable mixture of whipped cream cheese, finely chopped savory corned beef, the distinctly tangy Frank’s Kraut, and melty Swiss cheese. Every ingredient plays a crucial role, creating a harmonious blend that captures the essence of a classic Reuben while offering the satisfying heartiness of a baked potato. It’s a unique twist on tradition that you’ll want to make again and again.
This delightful recipe is a sponsored creation, brought to you by Frank’s Kraut. The opinions, text, and undeniable love for their sauerkraut are entirely my own. I extend my sincere gratitude for supporting companies like Frank’s Kraut, which hold a special place in my culinary heart.
Celebrate National Reuben Month with Flavorful Creations!
Did you know March is National Reuben Month? Our family could not be more thrilled to embrace this delicious celebration by indulging in even more “Reubenized” dishes! Over the past decade, I’ve had the pleasure of partnering with Frank’s Kraut, and together, we’ve created a plethora of fantastic Reuben-inspired recipes. If you adore the classic Reuben, you’re in for a treat! We’ve explored everything from comforting Cream of Reuben Soup and a savory Reuben Pizza, to juicy Reuben Burgers, and even an elegant Reuben Quiche! These creative twists are just the beginning of the exciting ways you can enjoy the iconic Reuben flavors. If you’re a true fan of The Reuben, you have certainly come to the right place for inspiration and delicious ideas!
Unpacking the Classic: What Exactly is a Reuben Sandwich?
For those new to its magic, a Reuben Sandwich is a true deli icon, renowned for its harmonious blend of flavors and textures. Traditionally, it features a generous pile of thinly sliced, tender corned beef, complemented by creamy Swiss cheese, crisp and tangy sauerkraut, and a generous slathering of Thousand Island dressing. All these delicious components are grilled to golden perfection between two slices of buttery rye bread. The result is a warm, savory, and tangy sandwich with a satisfying crunch. The Reuben Sandwich holds a particularly special place in my heart, not just for its incredible taste, but because it proudly originated right here in my hometown of Omaha, Nebraska! This local legacy makes every bite even more meaningful. In fact, my very own Reuben Sandwich recipe, the one you see beautifully pictured above, was honorably featured in NebraskaLife Magazine a couple of years ago. It was truly an honor to share a piece of Omaha’s culinary heritage with a wider audience.
Essential Ingredients for Your Reuben Stuffed Baked Potatoes
Creating this delicious Reuben Stuffed Baked Potato requires a handful of classic, wholesome ingredients that come together to create a symphony of flavors. While you’ll find the complete, detailed recipe in the printable recipe card at the bottom of this post, here’s a breakdown of what you’ll need to gather:
- Russet Potatoes: These are the ideal choice for baking. Their starchy texture bakes up light and fluffy, creating the perfect hollowed-out vessel for our rich filling, and their thick skins become delightfully crispy when baked. Opt for nice, large baking potatoes for a truly satisfying meal.
- Corned Beef: The star of any Reuben! You can use flavorful leftover corned beef, chopped into small pieces for easy stuffing, or pick up a thick-cut, high-quality deli corned beef and chop it yourself. Its savory, slightly salty notes are indispensable.
- Whipped Cream Cheese: I personally prefer the lighter, airier texture of whipped cream cheese, as it blends effortlessly with the mashed potato and adds a wonderful creaminess without being too heavy. However, regular block cream cheese, softened to room temperature, will also work beautifully.
- Frank’s Kraut: This is a non-negotiable ingredient for an authentic Reuben experience. Frank’s Kraut offers that distinctive tangy, fermented cabbage flavor and delightful crunch that cuts through the richness of the other ingredients, balancing the entire dish. Be sure to drain it well before mixing.
- Swiss Cheese: Essential for its nutty, slightly sweet, and wonderfully melty qualities. For the best flavor and texture, I highly recommend freshly shredded Swiss cheese rather than pre-shredded varieties, which often contain anti-caking agents that can affect melt.
- Parmesan Cheese: A touch of freshly shredded Parmesan cheese sprinkled on top before the final bake adds a sharp, salty crust and an extra layer of umami that elevates the dish.
- Ground Paprika: A light dusting of paprika not only adds a beautiful reddish-orange hue to the finished potato but also contributes a subtle, sweet, and smoky note that complements the other savory ingredients.
Mastering the Reuben Stuffed Baked Potato: A Step-by-Step Guide
Making these Reuben Stuffed Baked Potatoes is a straightforward process, and while this recipe details the steps for a single potato, it’s incredibly easy to scale up to feed your whole family or a hungry crowd. Let’s get started on creating this irresistible meal:
Step 1: Prepare and Bake the Potato
Begin by preheating your oven to a robust 425 degrees Fahrenheit (220 degrees Celsius). Thoroughly wash your russet potato, scrubbing off any dirt. While the potato is still wet, lightly dust its skin with sea salt. The moisture will help the salt adhere and create a delicious, crispy skin. For an even more restaurant-quality result, consider piercing the potato several times with a fork or a stainless steel skewer. This allows steam to escape and helps the potato cook more evenly and quickly from the inside out. Place the prepared potato directly on the oven rack or on a baking sheet. Bake for approximately 45 minutes, or until the potato is tender when squeezed and its skin is crispy.
Step 2: Prepare the Reuben Filling
While your potato is baking and transforming into a fluffy delight, it’s the perfect time to prepare the flavorful Reuben filling. In a medium-sized mixing bowl, combine the chopped corned beef, shredded Swiss cheese, and the well-drained Frank’s Kraut. Give these ingredients a good stir to ensure they are evenly mixed. This pre-mixing ensures that every bite of your stuffed potato will be packed with that classic Reuben goodness.
Step 3: Scoop and Mash the Potato Flesh
Once the potato is perfectly baked, carefully remove it from the oven. Using a sharp knife, make a lengthwise slit across the top of the potato, being careful not to cut all the way through the bottom skin. Gently use a spoon to scoop out the soft, fluffy potato insides, leaving about a quarter-inch border of potato flesh attached to the skin. This creates a sturdy ‘boat’ for your filling. Transfer the scooped potato flesh into a separate bowl.
Step 4: Combine Potato and Reuben Filling
To the bowl with the mashed potato insides, add the whipped cream cheese. Mash these two together until thoroughly combined and smooth. Now, gently fold in the prepared sauerkraut, corned beef, and Swiss cheese mixture. Be careful not to overmix; you want to maintain some texture from the corned beef and kraut. This creates the rich, flavorful stuffing that will fill your potato shells.
Step 5: Stuff and Finish the Potatoes
Generously scoop the delicious Reuben potato mixture back into the empty potato skins. Pile it high, creating a beautiful mound of flavor. Top each stuffed potato with a sprinkle of Parmesan cheese and a light dusting of paprika for a touch of color and extra savory depth.
Step 6: Final Bake and Serve
Return the stuffed potatoes to the oven for another 15-20 minutes. This final bake allows the filling to heat through thoroughly, the cheeses to melt into a gooey, irresistible layer, and the top to become lightly golden. Once heated through and the cheese is beautifully melted, remove them from the oven.
Serve these amazing Reuben Stuffed Baked Potatoes hot and enjoy immediately! For an extra touch of classic Reuben flavor, you can drizzle a bit of Thousand Island dressing over the top before serving, or sprinkle with fresh chives or green onions for a pop of color and freshness. They are perfect as a hearty lunch or a comforting dinner.
Storage and Reheating Tips: Leftover Reuben Stuffed Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days, making them excellent for meal prep. To reheat, you can pop them back in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave them for a quicker option, though the oven will help maintain that crispy skin. These potatoes also freeze exceptionally well! Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Love This Recipe? Pin It for Later!
If you’re as excited about this incredible recipe for Reuben Stuffed Baked Potatoes as we are, don’t forget to save it for future culinary adventures! Pin it to your favorite Pinterest Recipe Board right now, so you can easily find it whenever that Reuben craving strikes!
Frank’s Kraut: The Heart of Your Reuben
No Reuben, whether a sandwich or a stuffed potato, would be complete without the authentic tang of high-quality sauerkraut. Frank’s Kraut delivers just that, providing both exceptional nutrition and a vibrant zest to any meal it graces. What truly sets Frank’s Kraut apart is its commitment to simplicity and tradition. Made with only three pure ingredients—cabbage, salt, and water—it is naturally gluten-free, remarkably low-calorie, and a deliciously beneficial addition to any family meal. For generations, Frank’s Kraut has been handmade with care, using the very same oak vats that date back to the turn of the century, ensuring an unparalleled depth of flavor and quality. This dedication to tradition shines through in every bite, offering that perfect sour crunch that balances the rich components of our Reuben Stuffed Baked Potatoes. Discover more about Frank’s Kraut and connect with their community On the Web, Facebook, Instagram, Pinterest, and Twitter.
So, if you’re searching for something new, exciting, and incredibly satisfying to make for dinner tonight, look no further than these Reuben Stuffed Baked Potatoes. They offer a unique twist on two comfort food favorites, bringing a delightful harmony of flavors and textures to your plate. I have a strong feeling you and your loved ones will adore them as much as we do!
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Print Recipe
Reuben Stuffed Baked Potatoes
Ingredients
- 1 large Russet potato
- 1/2 cup corned beef chopped
- 1/4 cup whipped cream cheese
- 1/4 cup Frank’s Kraut drained
- 1/4 cup Swiss cheese shredded
- 1 Tablespoon Parmesan cheese shredded
- Paprika to taste
Instructions
- Preheat oven to 425 degrees. Wash and lightly dust the outside of the potato while still wet with sea salt. Bake for 45 minutes.
- While potato is baking mix together the corned beef, Swiss cheese and sauerkraut in a bowl.
- When potato is baked, carefully cut a slit in the potato lengthwise, and remove the potato insides, leaving just the skins.
- Mash the insides with the cream cheese. Fold in the sauerkraut mixture.
- Scoop back into the skins and top with Parmesan cheese and dust with paprika.
- Put back in the oven for about 15-20 minutes or until heated through and cheese is melted.
Notes
I always stick a stainless steel skewer through my potatoes when I bake them. They come out just like a restaurant.
Nutrition
This recipe was originally posted on July 8, 2015, and has been updated to improve user experience and reshared on March 10, 2025.