Reuben stuffed twice baked potatoes are one of those dinners that looks like you spent way more time in the kitchen than you actually did. Every bite is loaded with savory corned beef, tangy sauerkraut, creamy Thousand Island dressing, and melted Swiss cheese all packed into a crispy potato skin. If a classic Reuben sandwich and a loaded baked potato had a baby, this would be it.
I started making these after a St. Patrick’s Day dinner left me with a chunk of leftover corned beef and zero dinner ideas for the next night. I scooped out some russet potatoes, threw everything into a skillet, and stuffed it all back in. My family cleared the pan. Now these Reuben stuffed twice baked potatoes show up on our table at least once a month, and I always get asked for the recipe.
Table of Contents
Ingredients for Reuben Stuffed Twice Baked Potatoes
I have tested this recipe enough times to know that the quality of two ingredients makes or breaks the whole dish. The dressing and the sauerkraut do the heavy lifting here, so do not skip on either.
- 4 russet potatoes (medium to large, scrubbed clean)
- 1 to 2 teaspoons oil (for rubbing the skins before baking)
- Salt and pepper (season the skins generously, inside and out)
- 5 to 7 oz cooked corned beef, chopped into bite-size pieces I recommend deli-sliced corned beef or leftover brisket-style corned beef for the best texture
- 3/4 cup sauerkraut, squeezed very dry Pro tip: use a clean kitchen towel to wring out as much liquid as possible or your filling will be watery
- 1/2 cup Thousand Island dressing My preference is to buy a name-brand dressing here, not store brand; the flavor difference is real
- 1 cup Swiss cheese, shredded (or more to taste) In my experience, shredding it fresh from the block melts far better than the bagged pre-shredded kind
- Salt and pepper, to taste
- Chopped dill pickles, for garnish
- Extra Thousand Island dressing, for serving
Step-by-Step Instructions
I recommend prepping all your ingredients before you start the filling. These Reuben stuffed twice baked potatoes come together fast once the potatoes are cooked, and having everything ready keeps things from feeling rushed.
Step 1: Preheat your oven to 375 degrees F. Scrub the potatoes clean and pierce each one 2 to 3 times with a fork. Rub a thin layer of oil over the entire surface of each potato and sprinkle all sides generously with salt and pepper.
Step 2: Microwave method: Place all 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, flip each potato, then cook another 3 to 5 minutes until a fork slides in easily. Oven method: Bake at 350 degrees F for about 1 hour. Wrap in foil for soft skins or place directly on the rack for crispy skins.
Step 3: Let the potatoes cool for about 5 minutes so they are easy to handle. Slice each potato in half lengthwise and place all 8 halves cut-side up on a greased sheet pan. Use a spoon to scoop out most of the flesh, leaving about 1/2 inch along the bottom and sides so the skins hold their shape. Transfer all the scooped flesh to a medium skillet. Sprinkle the inside of each skin with salt and pepper.
Step 4: Chop the corned beef into bite-size pieces. Add the corned beef, squeezed-dry sauerkraut, and Thousand Island dressing to the skillet with the potato flesh. Cook over medium heat for about 5 minutes, mashing lightly with a wooden spoon as it warms through. The filling should look cohesive and thick, not loose or wet. If it looks watery, your sauerkraut needed more squeezing cook an extra minute or two to dry it out.
Step 5: Spoon the filling evenly into all 8 potato skin halves. Top each one generously with shredded Swiss cheese. Do not worry if some cheese falls onto the sheet pan it will bake into crispy bits you can add right back on top.
Step 6: Bake at 375 degrees F for 12 to 15 minutes until the cheese is melted and bubbling. For golden, crispy cheese on top, switch on the broiler for 1 to 3 minutes and watch closely. Remove from the oven, garnish with chopped dill pickles, and serve right away with extra Thousand Island dressing on the side.
What to Serve with Reuben Stuffed Twice Baked Potatoes
These potatoes are hearty and filling on their own, but a simple side dish balances the richness of the cheese and corned beef and rounds out the meal.
Simple Mixed Greens Salad: A lightly dressed green salad cuts through the richness of the filling beautifully. Drizzle a little extra Thousand Island dressing over the top to tie the flavors together on the plate.
Broccoli Cheddar Soup: A warm bowl of broccoli cheddar soup served alongside these potatoes turns dinner into something really satisfying. The creamy soup and the savory potato filling are a natural match on a cold night.
Homemade Tomato Soup: The bright acidity of tomato soup cuts right through the richness of the Swiss cheese and corned beef. It is one of my favorite pairings for any loaded potato dish.
Creamy Zucchini Soup: If you want something lighter on the side, a bowl of creamy zucchini soup adds a fresh, vegetable-forward contrast without competing with the bold Reuben flavors.
Potato Soup: For a true potato lover’s dinner, serve these alongside a small bowl of classic potato soup. It sounds like a lot, but the texture contrast between the stuffed crispy skin and the silky soup works surprisingly well.
BLT Pasta Salad: A cold, tangy pasta salad on the side adds a refreshing contrast to the warm, cheesy potatoes. The smoky bacon notes in a BLT pasta salad pair really well with the corned beef flavor.
Broccoli and Mushroom Stir Fry: For a quick vegetable side that adds color and texture to the plate, a simple stir fry of broccoli and mushrooms works great. It takes less than 10 minutes and balances the heavier potato filling.
Storage and Serving Tips
Store leftover Reuben stuffed twice baked potatoes in an airtight container in the refrigerator for up to 4 days. They reheat well and the filling actually tastes even better the next day once the flavors have had time to settle together.
For reheating, I recommend the oven or toaster oven at 350 degrees F for about 10 to 12 minutes. This keeps the skins crispy and brings the cheese back to a good melt without turning the potato soggy. The microwave works in a pinch but softens the skin, so only use it if you are short on time.
To freeze, let the stuffed potatoes cool completely. Wrap each half individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating in the oven. Pro tip: freeze them before adding the cheese, then top with fresh shredded Swiss and bake straight from the fridge for the best results.
Frequently Asked Questions
Can I use store-bought corned beef instead of homemade?
Yes, deli-sliced corned beef works perfectly here and makes this recipe much faster to pull together on a weeknight. Just chop it into small bite-size pieces before adding it to the skillet. If you have leftover corned beef from a slow cooker or braised brisket, that works even better.
Why is my filling coming out watery?
This almost always comes down to the sauerkraut not being squeezed dry enough. Place it in a clean kitchen towel and wring out as much liquid as you can before it goes into the skillet. If your filling still looks loose during cooking, just let it cook an extra 2 to 3 minutes over medium heat to evaporate the extra moisture before filling the skins.
Can I make these ahead of time for a party or meal prep?
Yes. You can bake and scoop the potatoes and prepare the filling up to one day ahead. Store the filled skins covered in the refrigerator, then top with cheese and bake just before serving. Add 3 to 5 extra minutes to the bake time since everything will be going in cold.
Reuben Stuffed Twice Baked Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Scrub the potatoes clean and pierce each one 2 to 3 times with a fork. Rub a thin layer of oil over the entire surface and sprinkle all sides generously with salt and pepper.
- Microwave method: Place all 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, flip, then cook another 3 to 5 minutes until fork-tender. Oven method: Bake at 350 degrees F for about 1 hour, wrapped in foil for soft skins or directly on the rack for crispy skins.
- Let the potatoes cool for 5 minutes. Slice each potato in half lengthwise and place all 8 halves cut-side up on a greased sheet pan. Scoop out most of the flesh leaving about 1/2 inch along the bottom and sides. Transfer the flesh to a medium skillet. Sprinkle the inside of each skin with salt and pepper.
- Chop the corned beef into bite-size pieces. Add the corned beef, squeezed-dry sauerkraut, and Thousand Island dressing to the skillet with the potato flesh. Cook over medium heat for about 5 minutes, mashing lightly with a wooden spoon, until warmed through and the filling looks thick and cohesive.
- Spoon the filling evenly into all 8 potato skin halves. Top each one generously with shredded Swiss cheese.
- Bake at 375 degrees F for 12 to 15 minutes until the cheese is melted and bubbling. For golden crispy cheese, broil for 1 to 3 additional minutes. Remove from the oven, garnish with chopped dill pickles, and serve with extra Thousand Island dressing.
