Reuben Loaded Baked Potato
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 856
- Total Fat
- 45
- Saturated Fat
- 26
- Carbohydrates
- 66
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 49
- Cholesterol
- 188
- Sodium
- 2180
- Total: 1 hr 10 min
- Active: 20 min
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
18,000 Island Dressing:
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
- 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:
- Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.