Reuben Baked Potatoes

• 4 large baking potatoes
• 2 c. finely diced, cooked corned beef
• 1 (14 oz.) can sauerkraut, rinsed, drained and chopped
• 1/2 c. shredded Swiss cheese
• 3 Tbsp. sliced green onions
• 1 garlic clove, minced
• 1 Tbsp. prepared horseradish
• 1 tsp. caraway seed
• 3 oz. softened cream cheese
• 3 Tbsp. grated Parmesan cheese
• paprika

1. Bake the potatoes at 425u0b0 for 45 minutes or until tender. Cool in a bowl.
2. Combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; cut potatoes in half lengthwise.
3. Carefully scoop out potatoes, leaving shells intact.
4. Mash potatoes with cream cheese.
5. Stir into the corned beef mixture.
6. Mound potato mixture into the shells.
7. Sprinkle with Parmesan cheese and paprika.
8. Return to oven for 25 minutes or until heated through.
9. Makes 8 servings.

baking potatoes, beef, sauerkraut, swiss cheese, green onions, garlic, horseradish, caraway seed, cream cheese, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=665458 (may not work)