Reuben Baked Potatoes
4 large baking potatoes
2 cups finely diced cooked reduced-fat corned beef
1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped
1/2 cup shredded reduced-fat Swiss cheese, shredded
1 garlic clove, minced
3 tablespoons sliced green onions
1 tablespoon Extra Hot Atomic Horseradish
1 teaspoon caraway seeds (opptional)
3 ounces fat-free cream cheese, softened
3 tablespoons grated fat-free Parmesan cheese
Bake the potatoes at 425-degrees for 45 minutes or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, garlic, onions, horseradish and caraway, if using.
Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp with cream cheese; stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with Parmesan cheese and paprika.
Return to oven for 25 minutes or until heated through.
Yield: 8 servings Reuben Baked Potatoes
Nutritional information per serving: