Reuben Potato Skins with Mustard Kraut, Rye Breadcrumbs, and Homemade Thousand Island Dressing
Recipe and photography by Abby Mosler, @SweetRindandSalt. Reuben Potato Skins with Mustard Kraut, Rye Breadcrumbs, and Homemade Thousand Island Dressing are a bold twist on the classic Reuben sandwich. Crispy baked russet potato skins are filled with corned beef or pastrami, Swiss cheese, and Frank’s Mustard Kraut, then topped with buttery toasted rye breadcrumbs and broiled until golden. Served with creamy homemade Thousand Island dressing, this easy Reuben appetizer recipe is perfect for game day, party food, tailgating, holiday appetizers, or creative potato skin recipes.
Ingredients
For the Thousand Island Dressing:
1 cup mayonnaise
¼ cup finely minced sweet or yellow onion
2 tbsp. ketchup
3 tbsp. sweet pickle relish
1 tsp. lemon juice (apple cider vinegar or white vinegar will also work)
1 tsp. smoked, sweet, or regular paprika
¼ tsp. garlic powder
½ tsp. chili powder
¼ tsp. salt, or to taste
A few dashes hot sauce (optional)
For the Rye Breadcrumbs:
2 – 3 slices rye bread
2 – 3 tbsp. butter
For the Potato Skins:
4 small to medium russet potatoes
3 – 4 tbsp. olive oil (or other cooking oil)
1 ¼ cup diced corned beef or pastrami (preferably thick cut)
1 cup Frank’s Mustard Kraut, drained
1 ¼ cup shredded swiss cheese
Minced green onion for garnish (optional)
Instructions
- First, make the Thousand Island dressing. In a small mixing bowl, add the mayonnaise, minced onion, ketchup, sweet pickle relish, lemon juice, paprika, garlic powder, chili powder, salt, and hot sauce (if using). Whisk until mixture is smooth and fully combined. Cover and place in the refrigerator until ready to use.
- Next, make the rye breadcrumbs. Preheat your oven to 350 degrees F. Lay the slices of rye bread on a baking sheet and bake for 10 to 20 minutes, or until they are crisp (check the bread regularly to prevent burning). Remove from the oven and set aside to cool for a few minutes. Next, finely dice the breadcrumbs and place in a small mixing bowl. Set aside.
- Increase the oven temperature to 425 degrees F.
- Scrub the potatoes clean and poke each potato with a fork about 6 times. Place the potatoes on a rimmed baking sheet and bake for 40 to 50 minutes, or until they are tender when poked with a fork.
- Meanwhile, while the potatoes are baking, heat a splash of oil or butter in a medium-sized skillet set over medium heat. Add the corned beef and mustard kraut. Cook, stirring often, until the corned beef just starts to crisp up. Remove from the heat.
- When the potatoes are done, remove from the oven and let sit until they are cool enough to handle. After they have cooled, cut each potato in half lengthwise. Using a small spoon, scoop out the flesh leaving about a ¼-inch thick shell. Reserve the potato flesh for another use. Add the skins back to the baking sheet and brush with about 3 to 4 tablespoons of olive oil all over the top and bottom. Next, sprinkle salt and pepper all over each potato skin. Bake, cut side up, until the skin is golden brown and crisp, about 20 minutes.
- Meanwhile, melt about 2 tablespoons of butter and pour over the rye breadcrumbs. Toss well.
- Remove the potato skins and turn the oven to BROIL. Evenly fill the potato skins with the corned beef and mustard kraut mixture. Top evenly with the shredded swiss cheese and the buttered rye breadcrumbs. Broil for 2 to 5 minutes, checking throughout to prevent burning.
- Top with minced green onions, if desired, and serve with homemade Thousand Island on the side.
