Reuben Style Potato Skins

As you know, I am a big fan of potato skins, a big fan. I always think of what I could do to make those a recipe into a few simple bites. I will also let you into a secret, and that is I get really excited around this time of year because corned beef goes on sale. It is probably the only time of year where I buy at least a couple corned beef. One to use up immediately, and the other to use a few months down the road.

I make everything from corned beef potstickers, to corned beef hash sandwiches, to reuben eggrolls, yes, reuben eggrolls, corned beef melts, and one of my favorite breakfast recipe of all time, corned beef hash. I will also add the classic reuben sandwich, and the common corned beef sandwich to boot. So, as you can see, I like corned beef. There are however people inside of this house of mine that do not care for corned beef. Understood, I suppose, but who doesn’t love corned beef!? So it is that time of year again, where I had my corned beef, and decided to make a classic Irish meal in a few bites. You get the potato, the kraut, and the corned beef, along with a drizzle of remoulade, all of which rocked my world.

Let’s get started.

Ingredients:

• 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.

Take a picture. I mean a bite. I mean a drink. Whatever you decide, these potato skins have everything you would ever want in a bite of that common Irish food us Americans often think about. Hmmm, maybe I should open an Irish pub and serve up lots of corned beef! Hope you enjoy, and Happy St. Patty’s Day!

Reuben Style Potato Skins

Dax Phillips

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Appetizers

Cuisine Irish

Servings 4

Ingredients

  

• 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

Instructions

 

• 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.