Reuben Stuffed Baked Potatoes


sauerkraut recipes

sauerkraut recipes

No need to go to Omaha, the home of the Reuben sandwich in Nebraska, when you can make this flavour filled Reuben baked potato version at home. Served with a good helping of sauerkraut and dill pickles.


  • 4 medium baking potatoes, thoroughly washed (leave skins on)
  • 1/2 cup sauerkraut
  • 150g salt beef/pastrami
  • 1/2 cup Swiss cheese, such as emmental or Gruyere, shredded
  • 4 dill pickles, thinly sliced
  • pinch caraway seeds, to garnish (optional)

Russian sauce:

  • 4 tablespoons egg mayonnaise
  • 2 ½ tablespoons sour cream 
  • Juice of half a lemon
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 4 small gherkins, finely chopped
  • Pinch of salt and pepper to taste


  1. Preheat the oven to 180°C.
  2. Prick the potatoes with a fork, place them into a large pot of water and bring up the boiling point (approx. 25-30 minutes depending on the size of the potatoes).
  3. Place the part cooked potatoes on a baking tray, drizzle over a good amount of olive oil and a pinch of salt. Roast in the oven for 40 mins until they are golden brown, the skins are crispy, and a fork easy easily the flesh.
  4. Slice a wedge out of the potato along the length; layer the salted beef in the base of the wedge along with a good spoonful of cheese and a dollop of sauce. Place the tray back in the oven to melt the cheese; take out once the cheese is melted and spilling over the edges (10-15 minutes).
  5. Serve with a spoonful of sauerkraut, another dollop of sauce, the sliced pickles and sprinkle over the remaining cheese and the caraway seeds.

Serves: 4
Prep time: 15 mins
Cook time: 1 hr 25 mins

Recipe by Bonnie Coumbe. See her website here & Instagram here.