INGREDIENTS:
SAUCE:
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon ground mustard
- ½ tablespoon Worcestershire sauce
- 1 teaspoon dried dill
- 2 teaspoons prepared horseradish
POTATOES:
- 2 large russet potatoes
- 3 tablespoons unsalted butter
- 2 ounces cream cheese
- 2 tablespoons sour cream
- 1 teaspoon caraway seed (optional)
- Salt and pepper
- 1 cup prepared sauerkraut
- 1 cup prepared corned beef
- 1 cup Swiss cheese, shredded
INSTRUCTIONS:
- Make the sauce by stirring all of the sauce ingredients together in a small bowl. Set aside.
- Preheat the oven to 400 ° F. Wash and dry the potatoes. Pierce each potato several times with a fork and place them on a baking sheet. Bake for 1 hour or until tender. Remove from the oven and reduce the heat to 350 ° F. Allow to cool.
- When the potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out the potato flesh into a separate bowl while leaving a 1/2-inch-thick wall in the potato. Be gentle to avoid tearing the potato shell.
- Place the butter, cream cheese, and sour cream in a large pot over medium heat. Allow the butter to melt slightly, then add the potato flesh and mash until smooth. Turn off the heat. Stir in the caraway seeds if using and season with salt and pepper. Set aside.
- In each potato skin, add 2 dollops of the sauce. Place a spoonful of the mashed potatoes in each of the potato skins. Top each filled potato with sauerkraut, corned beef, and Swiss cheese.
- Bake the stuffed potatoes for 15 minutes at 350 ° F. Then, turn on the broiler and cook until the cheese begins to brown, about 2 to 3 minutes. Watch closely to avoid burning.
- Serve the loaded stuffed potatoes as a hearty and flavorful dish. Enjoy!
Here are a few variations you can try for this loaded stuffed potatoes recipe:
- Vegetarian Loaded Stuffed Potatoes:
- Omit the corned beef.
- Instead of corned beef, use sautéed mushrooms, bell peppers, and onions as the filling.
- Consider adding some black beans or cooked lentils for extra protein.
- Bacon and Cheddar Stuffed Potatoes:
- Add crispy cooked and crumbled bacon to the mashed potato mixture.
- Instead of Swiss cheese, use sharp cheddar cheese on top for a delicious bacon and cheddar combo.
- Garnish with chopped fresh chives or green onions.
- Tex-Mex Stuffed Potatoes:
- For a Tex-Mex twist, mix cooked seasoned ground beef or shredded chicken with some taco seasoning.
- Add a layer of refried beans along with the sauerkraut.
- Top with a blend of Mexican cheese, and garnish with sliced jalapenos and fresh cilantro.
- Mediterranean Stuffed Potatoes:
- Use olive oil instead of butter for a Mediterranean touch.
- Combine cooked and seasoned ground lamb or beef with diced tomatoes, red onions, and crumbled feta cheese as the filling.
- Add a layer of spinach or arugula on top of the potato before adding the filling.
- Instead of sauerkraut, use some pickled red onions or chopped Kalamata olives.
- Buffalo Chicken Stuffed Potatoes:
- Mix shredded cooked chicken with your favorite buffalo sauce.
- Use blue cheese dressing instead of the dill-horseradish sauce.
- Top with crumbled blue cheese and chopped celery for a buffalo wing-inspired stuffed potato.
