Reuben Potatoes

Reuben Potatoes have all the flavor of the classic Reuben Sandwich in a twice baked potato. Chopped corned beef, sauerkraut, Thousand Island Dressing.

Prep20 min
Cook1 hr 20 min
Total1 hr 40 min
Serves4
Rating4.5

Reuben Potatoes have all the flavor of the classic Reuben Sandwich in a twice baked potato. Chopped corned beef, sauerkraut, Thousand Island Dressing, and swiss cheese are mixed into the filling for a hearty and delicious one dish meal that’s super easy to make and economical too.

A Reuben Sandwich is my absolute favorite sandwich and I love making variations of it like these Spicy Reubens, Reuben Fritters, and Reuben Soup. To me a reuben is the ultimate combination of flavors.

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More Twice Baked Potato Recipes

How To Make Reuben Potatoes

(More detailed instructions and video in recipe card below.)

Bake the potatoes. Remove a sliver from the top of each one and scoop out the pulp. Add butter, sour cream, Thousand Island, and pepper.
Use a hand-held mixer to beat until smooth.
Mix in sauerkraut, corned beef, green onions, and half the swiss cheese.
Season the potatoes with salt and pepper.
Stuff the filling into the potatoes.
Sprinkle remaining cheese on top. Bake for 20 to 25 minutes.
Drizzle with more Thousand Island dressing and serve.
Customize The Recipe
Feel free to alter the ingredient amounts to suit your tastes. Really like sauerkraut? Add more. If it’s not your favorite part of a Reuben, add a little bit less.
Likewise, you can add more corned beef. In addition to the Reuben ingredients, the potato insides are also mixed with butter and sour cream to make them rich and creamy.
Recommended Equipment
- Hand-Held Electric Mixer– This Kitchen Aid Mixer is easy to handle and made well.
- Rimmed Baking Sheet- I love how sturdy this Cuisinart Baking Sheet is.
Tips For Making This Reuben Potatoes Recipe
Either Thousand Island or Russian Dressing can be used, store-bought or homemade. I like to mix the dressing into the filling mixture and then drizzle more on top of the potatoes. It’s my favorite part!
Reuben Potatoes are an excellent way to use up leftover St. Patrick’s Day corned beef! If you don’t have leftovers, just use deli-sliced corned beef.
The potatoes can be stuffed ahead of time and refrigerated until you are ready to bake them.
If you’re not a huge fan of swiss cheese, try using mozzarella or cheddar jack.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in the microwave or cover with foil and reheat in a 350 degree oven.
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More Reuben Recipes
- Reuben Egg Rolls
- Air Fryer Reuben Stromboli
- Reuben Pinwheels
- Baked Reuben Sliders
- Crockpot Reuben Brats
- Slow Cooker Reuben Dip
- Air Fryer Reuben Hasselback Chicken
- Reuben Soup

Ingredients

4 medium to large baking potatoes
2 tablespoons butter
1/4 cup sour cream
1/4 cup Thousand Island or Russian dressing, plus more for serving
1/4 teaspoon pepper
1 cup shredded sauerkraut, drained well
2 green onions, sliced
1 1/2 cups finely chopped corned beef
2 cups shredded swiss cheese

Equipment Hand-Held Mixer, Rimmed Baking Sheet

Steps

1
Bake potatoes in a 400 degree oven until soft, about 1 hour. Let cool 10 minutes.
2
Remove a sliver of skin from the top of each potato. Scoop out the pulp and place in a large bowl with butter, sour cream, Thousand Island and pepper.
3
Use a hand held mixer to beat everything until smooth.
4
Stir in sauerkraut, green onions, corned beef, and half of the swiss cheese. Taste mixture, and if desired add a little salt.
5
Season inside of scooped out potatoes with salt and pepper.
6
Stuff mixture into the potatoes. They will be very overstuffed.
7
Sprinkle remaining cheese on top. Place on a foil-lined baking sheet and bake in a 350 degree oven for 20 to 25 minutes.
8
Drizzle with more dressing and serve.