Recipe - Reuben Baked Potatoes

4 lg Baking potatoes
2 cup Finely minced cooked corned
beef
1 cn (14oz) sauerkraut; rinsed,
well drained; finely
chopped
One half cup Shredded Swiss cheese
3 tablespoon Sliced green onions
1 Clove garlic; minced
1 tablespoon Prepared horseradish
1 teaspoon Caraway seed
1 pack (3oz) cream cheese;
softened
3 tablespoon Grated Parmesan cheese
Paprika

Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool. In a
bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic,
horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop
out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir
into the corned beef mixture. Mound potato mixture into the shells.
Sprinkle with Parmesan cheese and paprika. Return to the oven for 25
minutes or until heated through. Yields 8 servings.

COUNTRY WOMAN, SEPOCT 1994

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.