Preheat your oven to 400°F (200°C).
Pierce the potato with a fork a few times and rub it with salt.
Bake directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
Prepare the Filling:
In a bowl, combine the chopped corned beef, cream cheese, shredded Swiss cheese, Parmesan, and drained sauerkraut. Mix well.
Stuff the Potato:
Once the potato is cool enough to handle, slice it in half lengthwise.
Scoop out some of the inside (leave about ¼ inch of potato attached to the skin).
Mash the scooped-out potato and mix it into the filling.
Bake Again:
Stuff the potato shells with the mixture, pressing it in evenly.
Sprinkle with paprika for extra flavor.
Return to the oven and bake for another 10-15 minutes, or until heated through and the cheese is melted.
Serve:
Enjoy hot, as a main dish or alongside a crisp salad or soup!
Serving and Storage Tips:
Yo Make również polubił
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