Good Morning Folks! The snow is falling outside- those lovely, lightly-drifting flakes. It's chilly outside but toasty warm in the kitchen. I love an excuse to bake and snowfall is one of the best. The kids come in the door after school to the scent of something hot from the oven. I count my blessings and working from home certainly is one of them.
Lately Sherwood and I have enjoyed Reuben sandwiches both at home and out for lunch. The flavors of pumpernickel bread, sauerkraut, corned beef and swiss cheese are so luscious together. I've never been a my-food-cannot-touch-on-my-plate kind of gal. I enjoy the mingling of flavors. Reubens are a perfect example of layers of flavors coming together- the sum is better than the parts. So, on this frosty day, we're going to enjoy a little variation of the classic Reuben sandwich. It's baked potatoes for dinner with a topping like no other- the Reuben filling. So delicious!
4 Large Maine Potatoes
2 cups diced corned beef
1 1/2 cups Morse's Sauerkraut- chopped a bit
1 cup shredded swiss cheese
1/4 cup finely chopped fresh chives
1 clove minced fresh garlic
2 T horseradish
8 oz Cream Cheese
3 T freshly grated swiss cheese for topping
Paprika for garnish
Bake Potatoes in a hot oven (425'F) for 45 minutes or until fork tender. Let sit until cool enough to handle. In a bowl combine corned beef, Morse's sauerkraut, swiss cheese, chives, garlic, horseradish.
Cut potatoes in half lengthwise. Carefully scoop out the centers of the potatoes. Try to leave the skins intact. Mash the potatoes with cream cheese and stir in the corned beef mixture. Mound the mixture into the skins of the potatoes. You might need to set two potato halves together for them to stand up. Sprinkle with swiss cheese and paprika. Place in the oven for 30 more minutes or until heated through and the cheese is melty. Serve with a light salad with thousand island dressing and pumpernickel toasts.
I do love melty cheesy potatoes--- yumyumyum.
Savor. Linger. Enjoy!