Baked Reuben

There really are so many uses for potatoes. Here we used the potato instead of the bread. We have a booklet on 50 different things to with potatoes, as we try them, we'll be sure to blog them. 

So think outside the bread!

2 large baking potatoes
1/2 head cabbage shredded
2 clove minced garlic
3 slices corned beef -cut into 1/4 inch strips
6 sliced baby swiss - 2 of them cut into 1/4 strips
2 1/2 T Dijon mustard
1 T horseradish
2 cooked kielbasa sausages
3/4 cup beer
olive oil
4 T Thousand island dressing


Rub the outside of the potatoes with olive oil. Bake them  in the oven or microwave. When they done set them aside to cool.

In a medium skillet, brown the sausage in a little olive oil for 10-15 minutes. Add the beer, garlic and cabbage, cover and cook 5 minutes. Remove the lid and continue cooking until all the liquid is gone, about 10 more minutes.

Remove the sausage and slice. In a mixing bowl, add the cabbage, sausage, corned beef, the cut up swiss, dijon, horseradish, thousand island dressing and mix thoroughly.

Cut the potatoes in 1/2 widthwise (picture here) cut a little off each bottom so they can stand on their own.

Carefully remove the inside of the potato and set aside.  Stuff the potato with the cabbage mixure and set them in a baking dish standing up. Top each potato with a slice of baby swiss. Bake at 350 for 25 minutes or until the cheese is slightly browned.






With the leftover potato, you can just use it for mashed potatoes. Add a little butter, minced garlic, cream or milk and mash it up.





Or you can take a little rosemary and do a little decorating, as Tom has done here!