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Reuben Potato Skins Recipe

Reuben Style Potato Skins

Dax Phillips
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizers
Cuisine Irish
Servings 4


  • 2 whole russet potatoes cleaned
  • 2 tbsp unsalted butter melted
  • 1 cup of cooked corned beef pulled
  • 1/2 cup of reserved cooking liquid from corned beef
  • 1/3 cup of Sauerkraut
  • 4 tbsp Remoulade
  • Swiss Cheese optional
  • pinch of salt
  • pinch of cracked black pepper


  • Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  • Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise. Be gentle and scoop out the potato, leaving a bit so the skin holds up. You still want some potato in the shell.
  • Brush the interior and exterior of each potato skin with the melted butter. Season the inside of each skin with salt and pepper.
  • Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  • Remove them from the oven and prepare everything for the next step.
  • Get two skillets out and preheated on the stove over medium heat.
  • To one, add the corned beef. I like a bit of that crispy edge of the corned beef. Cook the corned beef for about 4-5 minutes on medium heat until you get that slight crispness on the beef.
  • To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef. Cook on medium heat until the sauerkraut comes to a simmer.
  • It's time to prepare the potato skins.
  • If you are using Swiss cheese, add it to the bottom of each potato skin, and place back under the broiler for a couple of minutes, then remove from underneath the broiler.
  • Top each skin with the crispy, shredded corned beef. Add a bit of sauerkraut to the top, and drizzle with the remoulade.