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.