I started this post last year when I lost all my files and ended up redoing my blog as a result. I wanted to get this post done because it’s a great twist on the classic Rueben. My brother makes some fantastic cured venison so we had to give it a try at the time. I’m going to have to make this again soon because it was delicious!
Reuben Loaded Baked Potato
(Adapted from Food Network)
2 russet potatoes, scrubbed
Kosher salt and freshly ground black pepper
8 ounces thinly shaved pastrami
1 cup sauerkraut
4 slices Swiss cheese
18,000 Island Dressing, recipe follows
1/4 cup sliced pickled cherry peppers
2 tablespoons minced fresh chives
18,000 Island Dressing:
1 cup sour cream
1/4 cup ketchup
2 tablespoons minced pickled jalapenos
2 tablespoons minced dill pickles
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
Preheat oven to 425 degrees F.
Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes.
Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes.
Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately.
18,000 Island Dressing:
Yield: 1 1/2 cups
Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.
