Name: Reuben Loaded Baked Potato
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 servings
Ingredients: 2 russet potatoes, scrubbed; Kosher salt and freshly ground black pepper; 8 ounces thinly shaved pastrami; 1 cup sauerkraut; 4 slices Swiss cheese; 18,000 Island Dressing, recipe follows; 1/4 cup sliced pickled cherry peppers; 2 tablespoons minced fresh chives; 1 cup sour cream; 1/4 cup ketchup; 2 tablespoons minced pickled jalapenos; 2 tablespoons minced dill pickles; 1 teaspoon Dijon mustard; 1/4 teaspoon granulated garlic; Kosher salt

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.
Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.

18,000 Island Dressing:

Yield: 1 1/2 cups

Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.

Reuben Loaded Baked Potato

Ingredients

18,000 Island Dressing:

Directions

18,000 Island Dressing:

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