Reuben Stuffed Potatoes (rachael Ray)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 cup chopped corned beef
• 2 large potatoes, washed and dried
• 1/4 cup milk
• 1/4 cup sour cream
• 2 tablespoons dijon mustard
• 1/2 cup swiss cheese, grated
• salt and pepper
• 1/2 cup russian salad dressing
• 1 cup drained sauerkraut

Recipe

• 1 preheat the oven to 350.
• 2 for the filling, place a large skillet over medium-high heat oil,.
• 3 add onion and sauté until soft and slightly caramelized, 6-8 minutes.
• 4 add garlic and corned beef to the skillet and season with salt and pepper.
• 5 meanwhile, place potatoes into a large pot of salted water and bring up to a boil.
• 6 let potatoes boil for about 20 minutes,or until tender.
• 7 drain and let cool.
• 8 once the potatoes are cool enough to handle, cut them in half lengthwise.
• 9 scoop out the flesh.
• 10 be careful not to puncture through the sides or bottom of the potato.
• 11 mash potato flesh in a large bowl with milk, sour cream, mustard, cheese and onion and mix in the corned beef mixture.
• 12 season with a bit more salt and pepper to taste.
• 13 divide the filling among the hollowed-out potatoes and place them onto a baking pan.
• 14 bake 10-15 minutes, until hot and slightly crispy on top.
• 15 garnish each potato with a little drained sauerkraut.
• 16 drizzle with the thousand island dressing.