March 17, 2012

Reuben Potato Skins

This isn't a recipe as much as it is an idea for your leftover corned beef.  My husband and I made these Reuben potato skins last night and they were delicious!  Have a happy and safe Saint Patrick's Day! 


  • Russet potatoes, the number depends on how much leftover corned beef you have
  • Leftover corned beef, chopped or shredded  
  • Sauerkraut 
  • Swiss cheese 
  • Garlic powder, to taste
  • Salt, to taste
  • Pepper, to taste 

Thousand Island Dressing:

  • 1/4 c mayonnaise 
  • 2 tbsp ketchup
  • 1 kosher dill pickle, minced


Prepare the potato skins.  Rinse and scrub the potatoes thoroughly and pierce a few times with the tines of a fork.  Bake the potatoes until tender, about 1 hour (sometimes I nuke them in the microwave if I'm low on time).  Remove the potatoes and allow to cool before handling.  Once the potatoes are cool enough to handle, slice each potato in half using a sharp knife.  Carefully scoop out the pulp of the potato, leaving about 1/4 inch of the pulp intact.  Brush the outside of the potato skins with olive oil and sprinkle with kosher salt and pepper.  

Preheat the broiler.  

Evenly distribute the leftover corned beef, sauerkraut and Swiss cheese on top of each potato skin.  Season with garlic powder, salt and pepper, to taste.  Whisk together the mayonnaise, ketchup and minced pickle in a small bowl and drizzle evenly over the potatoes.  

Broil the potato skins until the cheese melts and the skins are crispy, about 5 minutes.  


Featured in: