Reuben Stuffed Baked Potatoes

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: