She Strengthens

Guilty Pleasure Alert: Reuben Potato Skins

For those who crave the flavors of a Reuben sandwich but want a snack-sized treat, Reuben potato skins are the perfect solution. Loaded with corned beef, Thousand Island dressing, and sauerkraut, these bite-sized wonders will satisfy your cravings.

Choosing the Right Potatoes

When selecting potatoes, opt for 5-pound bags, which tend to have smaller potatoes. Avoid green-spotted or sprouted potatoes, as they contain the bitter toxin solanine.

Preparation is Key

Before starting, prepare the corned beef, Thousand Island dressing, and sauerkraut. You’ll also need to reserve the scooped potato flesh for another use, such as mashed potato cakes, gnocchi, or potato soup.

Reuben Potato Skins Recipe

Yield: 16 potato skins
Difficulty: Easy
Total Time: 1 hour 30 minutes

Ingredients:

• 8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
• 2 tablespoons unsalted butter (1/4 stick), melted
• Kosher salt
• Freshly ground black pepper
• 8 ounces thinly sliced corned beef
• 1/3 cup Thousand Island dressing
• 1 cup sauerkraut, thoroughly drained
• 1 1/2 cups shredded Gruyère or Swiss cheese (about 4 ounces)

Instructions:

Baking the Potatoes

1. Preheat the oven to 400°F and arrange a rack in the middle.
2. Pierce each potato several times with a fork or sharp knife.
3. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
4. Transfer to a wire rack until cool enough to handle, about 10 minutes.

Assembling the Skins

1. Slice each potato in half lengthwise.
2. Scoop out the flesh, leaving about 1/4 inch intact; reserve for another use.
3. Brush the insides of the potatoes with the melted butter and season with salt and pepper.
4. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper.

Broiling the Skins

1. Evenly space the potato halves skin side up on a baking sheet.
2. Broil until the butter foams and the skins start to crisp, about 2 to 3 minutes.
3. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

Adding the Toppings

1. Divide the corned beef evenly among the skins and top each with about 1 teaspoon of the dressing.
2. Evenly divide the sauerkraut among the skins and sprinkle each with cheese.
3. Place in the broiler and broil until the corned beef is heated through and the cheese is melted and bubbling, about 4 to 5 minutes.
4. Serve immediately and enjoy!