Recipe: Loaded Reuben Baked Potato
I’ve had my fair share of Reuben sandwiches over the years, but it wasn’t until my late 20s that I had a really good one. It became one of those meals that you can still taste years later. It wasn’t just the sandwich as a whole, but each individual ingredient and how they played together. For me, it’s all about plenty of thinly sliced corned beef or pastrami, an extra dose of sauerkraut, just enough dressing, and of course the dill pickle on the side. And instead of bread, I’m swapping one carb for another, deconstructing my favorite sandwich and loading it into a baked potato.
Baked potatoes are one of those marvelous foods that can take on so many forms. On their own they make a filling side. Split them open, stuff them with a filling, and you’ve transformed a simple spud into a meal.
Start with an already baked potato and this meal comes together in a matter of minutes. All that’s left to do is reheat the potato and load it up with all the makings of a classic Reuben sandwich. Think of this as more of a template — it’s much looser than a recipe, and it’s the kind of meal that deserves to be tailored just the way you like it. Want a double dose of corned beef or pastrami? Go for it. A little extra dressing? Why not! Just don’t skimp on the kraut.
Loaded Reuben Baked Potato
Serves1 (easily scaled up as needed)
large Idaho potato, baked
- 5 pieces
sliced corned beef or pastrami
- 1 tablespoon
shredded Swiss cheese
- 1/4 cup
- 1 to 2 tablespoons
dill pickle, chopped
Using a knife, cut the potato lengthwise and gently pull open without splitting in half. Then, use a fork to fluff the inside of the potato. Fill the potato with the sliced corn beef or pastrami, cheese, and sauerkraut. Drizzle with Russian dressing and top with chopped pickle. Serve immediately.
If your potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.