Reuben Stuffed Potatoes (Rachael Ray)

1. 1

   Preheat the oven to 350.

2. 2

   For the filling, place a large skillet over medium-high heat oil,.

3. 3

   Add onion and saute until soft and slightly caramelized, 6-8 minutes.

4. 4

   Add garlic and corned beef to the skillet and season with salt and pepper.

5. 5

   Meanwhile, place potatoes into a large pot of salted water and bring up to a boil.

6. 6

   Let potatoes boil for about 20 minutes,or until tender.

7. 7

   Drain and let cool.

8. 8

   Once the potatoes are cool enough to handle, cut them in half lengthwise.

9. 9

   Scoop out the flesh.

10. 10

    Be careful not to puncture through the sides or bottom of the potato.

11. 11

    Mash potato flesh in a large bowl with milk, sour cream, mustard, cheese and onion and mix in the corned beef mixture.

12. 12

    Season with a bit more salt and pepper to taste.

13. 13

    Divide the filling among the hollowed-out potatoes and place them onto a baking pan.

14. 14

    Bake 10-15 minutes, until hot and slightly crispy on top.

15. 15

    Garnish each potato with a little drained sauerkraut.

16. 16

    Drizzle with the Thousand Island Dressing.

* Per serving · 4 servings · Values may vary.