Time 1h10m Yield 2 servings Number Of Ingredients 15 Steps:
Preheat oven to 425 degrees F. Prick the potato skins all over. Bake the potatoes in aluminum foil wrappers until tender, for 45 minutes. Remove potatoes from the oven and preheat the broiler. Remove the aluminum foil and slice each potato down the middle, opening slightly. Place on a baking sheet. With a fork scrape out flesh, setting aside for another use. Sprinkle shells with salt and pepper. Divide the pastrami among the halves, then top each with sauerkraut and a slice of cheese. Place the potatoes under the broiler until bubbling and golden, 4 to 5 minutes. Top each half with a dollop of 18,000 Island Dressing, pickled peppers and chives. Serve immediately. Combine the sour cream, ketchup, jalapenos, pickles, Dijon, garlic and some salt in a bowl. Stir, taste and adjust seasonings if necessary.
Time 1h25m Yield 8 servings. Number Of Ingredients 11 Steps:
Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside. , When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet. , Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.
Time 40m Yield 6-8 servings. Number Of Ingredients 6 Steps:
Warm potatoes slightly to soften them. Place in a bowl with sauerkraut and green onions; mix well. Spoon two-thirds into a greased 3-qt. baking dish. Cover with he corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until heated through.
Time 40m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, mix the thousand island dressing, sour cream, and onion. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.
Time 1h30m Yield 8 potato halves Number Of Ingredients 11 Steps:
Bake the potatoes at 425°F 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.
Time 8m Yield 1 Number Of Ingredients 5 Steps:
Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices. Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
Number Of Ingredients 11 Steps:
Bake the potatoes at 425° 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.© Copyright Reiman Publications, 1993-1997
Time 13m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread. Divide the corned beef evenly over 4 slices bread. Divide the sauerkraut evenly over the remaining 4 slices of bread. Place a slice of Swiss cheese over each piece of bread. Bake 8-10 minutes until cheese is melted and the corned beef is hot. Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half. Serve immediately.
Number Of Ingredients 11 Steps:
Bake the potatoes at 425° 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.© Copyright Reiman Publications, 1993-1997
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Place potato slices in a bowl, cover with cold water, and soak for at least 15 minutes. Transfer to a colander and drain well. Melt butter in a large nonstick skillet over medium heat. Arrange overlapping potato slices over the melted butter, starting at the center of the pan and going outward in a fan shape, until entire bottom surface is covered. Season with salt and pepper. Layer with sauerkraut, corned beef, Thousand Island dressing, and Swiss cheese. Cover skillet with a lid and cook until potatoes are soft and cooked through and cheese is melted, 45 minutes to 1 hour.
