Pastrami-Loaded Potato Skins
Pastrami-Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/2 pound pastrami, thinly sliced, chopped
- 1/2 cup sauerkraut, well-drained
- 1 1/2 cups Swiss cheese, shredded, divided
- 1/4 cup green onions, sliced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons green onions, sliced
- 1/4 cup Thousand Island dressing, for drizzling, optional
Instructions
- 1
Preheat your oven to 400°F. Wash the russet potatoes thoroughly, then prick each potato several times with a fork. Rub the potatoes with olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min•🌡️ 400
- 2
Place the seasoned potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are very tender when squeezed. Remove from the oven and let them cool slightly on a wire rack until they are cool enough to handle.
⏱️ 60 min•🌡️ 400
- 3
Once cooled, carefully cut each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch thick shell on each potato half. Be careful not to tear the skins.
⏱️ 10 min
- 4
To the scooped potato flesh, add the melted unsalted butter, sour cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash with a fork or potato masher until mostly smooth, leaving a few small lumps for texture.
⏱️ 5 min
- 5
Gently fold in the chopped pastrami, well-drained sauerkraut, 1 cup of the shredded Swiss cheese, and 1/4 cup of the sliced green onions into the mashed potato mixture until just combined.
⏱️ 5 min
- 6
Spoon the pastrami-potato mixture evenly back into the potato skins, mounding it slightly. Place the filled potato skins on a baking sheet. Sprinkle the remaining 1/2 cup of shredded Swiss cheese over the tops of the filled skins.
⏱️ 10 min
- 7
Return the baking sheet to the oven, reducing the temperature to 375°F. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the skins are heated through and lightly golden.
⏱️ 20 min•🌡️ 375
- 8
Remove from the oven. Garnish with the remaining 2 tablespoons of sliced green onions. For an authentic Reuben touch, drizzle with Thousand Island dressing, if desired. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pastrami-Loaded Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 2 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 1/2 pound pastrami, thinly sliced, chopped
- 1/2 cup sauerkraut, well-drained
- 1 1/2 cups Swiss cheese, shredded, divided
- 1/4 cup green onions, sliced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons green onions, sliced
- 1/4 cup Thousand Island dressing, for drizzling, optional
Instructions
- 1
Preheat your oven to 400°F. Wash the russet potatoes thoroughly, then prick each potato several times with a fork. Rub the potatoes with olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
⏱️ 5 min•🌡️ 400 - 2
Place the seasoned potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are very tender when squeezed. Remove from the oven and let them cool slightly on a wire rack until they are cool enough to handle.
⏱️ 60 min•🌡️ 400 - 3
Once cooled, carefully cut each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch thick shell on each potato half. Be careful not to tear the skins.
⏱️ 10 min - 4
To the scooped potato flesh, add the melted unsalted butter, sour cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mash with a fork or potato masher until mostly smooth, leaving a few small lumps for texture.
⏱️ 5 min - 5
Gently fold in the chopped pastrami, well-drained sauerkraut, 1 cup of the shredded Swiss cheese, and 1/4 cup of the sliced green onions into the mashed potato mixture until just combined.
⏱️ 5 min - 6
Spoon the pastrami-potato mixture evenly back into the potato skins, mounding it slightly. Place the filled potato skins on a baking sheet. Sprinkle the remaining 1/2 cup of shredded Swiss cheese over the tops of the filled skins.
⏱️ 10 min - 7
Return the baking sheet to the oven, reducing the temperature to 375°F. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly and the skins are heated through and lightly golden.
⏱️ 20 min•🌡️ 375 - 8
Remove from the oven. Garnish with the remaining 2 tablespoons of sliced green onions. For an authentic Reuben touch, drizzle with Thousand Island dressing, if desired. Serve immediately and enjoy!
⏱️ 5 min