Potato Reuben Stacks – corned beef, sauerkraut, dressing & Swiss cheese on a seasoned, roasted little potato.
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1.5 lbs Little Potatoes, sliced in half lengthwise
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp celery seed
- 1/4 tsp ground black pepper
- 9 oz corned beef, shaved
- 1 cup sauerkraut
- 3 1/2 oz Swiss cheese slices, cut into little squares
- 1/2 cup Thousand Island dressing
Instructions
-
Step 1
Preheat the oven to 400 °F (205 °C), and line a rimmed baking sheet with parchment paper.
-
Step 2
Place the Little Potatoes (cut into half lengthwise), oil, salt, celery seed, and pepper into a large bowl, and stir until the potatoes are evenly coated.
-
Step 3
Spread into a single layer on the prepared baking sheet, and bake in the preheated oven for 30 minutes, stirring the potatoes up once.
-
Step 4
Remove from oven, and allow to cool.
-
Step 5
Once the potatoes have cooled, line up your topping ingredients. It is easiest to prepare these in an assembly-line fashion. Preparing six at a time works well.
-
Step 6
Top the potato halves with a small amount (1/2 teaspoon) Thousand Island dressing.
-
Step 7
Fold up a strip of corned beef to fit on top of the potato, place it on top of the dressing.
-
Step 8
Top the corned beef with a small amount of sauerkraut, followed by a square of Swiss cheese.
-
Step 9
Place a wooden toothpick through the whole stack to help hold it all in place. Place prepared potatoes in an oven-safe baking dish. Repeat until all the potatoes have been prepared.
-
Step 10
Cover and refrigerate until you need them.
-
Step 11
When you are ready to serve the Potato Reuben Stacks, preheat the oven to 350 °F (180 °C). Bake the potatoes in the preheated oven for about 15 minutes, or until the potatoes are heated through, and the cheese is melted.
