Reuben-Stuffed Mini Potatoes

by Rachael Ray Show Staff 3:00 AM, March 17, 2011

Aired March 17, 2011

Serves Makes 16 mini potatoes
2 tablespoons EVOO Extra Virgin Olive Oil
1 medium onion, finely chopped
1 garlic clove, grated
1 cup corned beef, chopped
16 Red Bliss potatoes, washed and dried
1/4 cup milk
1/4 cup sour cream
2 tablespoon Dijon mustard
1/2 cup Swiss or Gruyre, shredded
Salt and pepper
1 cup drained sauerkraut or sliced red cabbage

Preheat oven to 350 F.

For the filling, place a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add onion and saut until soft and slightly caramelized, 6-8 minutes. Add garlic and corned beef to the skillet and season with salt and pepper.

Meanwhile, potatoes into a large pot of salted water and bring up to a boil. Let potatoes boil for about 5 minutes, until tender. Drain and let cool.

Once the potatoes are cool enough to handle, cut the top third off and scoop out the guts of the potatoes, using a small spoon or melon baller. Be careful not to puncture through the sides or bottom of the potato. Place the guts into a large mixing bowl and set aside. Discard the extra potato tops.

Mash potato guts in a large bowl with milk, sour cream, mustard, cheese and onion and corned beef mixture. Season with a bit more salt and pepper to taste.

Divide the filling among all the hollowed-out potatoes and place them onto a baking pan. Bake 10-15 minutes, until hot and slightly crispy on top.

Garnish each potato with a little drained sauerkraut or finely sliced red cabbage. Drizzle with homemade Russian dressing.