Reuben Spuds

Reuben Spuds

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Vicki Butts (lazyme)


An easy-to-make entree for lunch or a light supper.

From For the Love of Potatoes!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 10 Min


  • ·
    nonstick spray coating
  • 4 medium
    potatoes, scrubbed and dried
  • 3/4 c
    russian dressing
  • 8
    thin slices corned beef
  • 1 1/2 c
    sauerkraut, drained
  • 3/4 tsp
    caraway seeds, crushed, divided
  • 8 slice
    swiss cheese

How to Make Reuben Spuds


  1. Preheat oven to 425°. Spray a 9” x 13” shallow baking pan with nonstick spray coating.
  2. Pierce the skin of each potato in several places with fork tines. Place potatoes in a preheated oven, directly on the rack, and bake for 45 to 60 minutes, depending on the size of the potatoes. To test for doneness, insert a knife in the potato’s center to test for softness, or squeeze gently with a mitted hand until you feel it “give” slightly.
  3. Cut the baked potatoes in half lengthwise. Place the potato halves split-side up in prepared baking pan. Spread each hot half evenly with dressing. Top potato with corned beef and sauerkraut. Sprinkle with 1/2 teaspoon caraway seeds. Layer on cheese slices.
  4. Return to hot oven. Bake for 5 to 10 minutes longer or until cheese melts and sauerkraut is heated through.
  5. Serve immediately with a sprinkling of the remaining caraway seeds.

Printable Recipe Card

About Reuben Spuds

Course/Dish: Beef
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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