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Reuben Baked Potatoes |
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Serves: 8
Print this Recipe
Erika Antolic, Vancouver, Washington
4 large baking potatoes
2 cups finely diced cooked corned beef
1 (14-ounce) can sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded Swiss cheese
3 tablespoons sliced green onions
1 clove garlic, minced
1 tablespoon prepared horseradish
1 teaspoon caraway seed
1 (3-ounce) package cream cheese, softened
3 tablespoons grated Parmesan cheese
Paprika
Bake the potatoes at 425° for 45 minutes or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with Parmesan cheese and paprika. Return to the oven for 25 minutes or until heated through.
© Copyright Reiman Publications, 1993-1997
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