Crispy Pastrami Potato Bites
Crispy Pastrami Potato Bites
Ingredients
For the Potato Bites
- 1 1/2 pounds small red or Yukon Gold potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 2 tablespoons cream cheese, softened
- 6 ounces deli pastrami, finely diced
- 1 cup Swiss cheese, shredded, divided
- 1/2 cup sauerkraut, well-drained and squeezed dry
For the Russian Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot sauce, or to taste
For Garnish
- 2 green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Halve the scrubbed potatoes lengthwise. Using a small spoon, carefully scoop out the flesh from each potato half, leaving a 1/4-inch border around the skin. Place the scooped-out potato flesh into a medium bowl and set aside. Brush the potato skins all over with olive oil and season lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
⏱️ 10 min
- 3
Place the potato skins cut-side up on the prepared baking sheet. Bake for 15 minutes, or until the skins are tender and slightly crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400
- 4
While the potato skins are baking, mash the reserved potato flesh in the bowl with the melted butter, cream cheese, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until mostly smooth. Stir in the diced pastrami, 3/4 cup of the shredded Swiss cheese, and the well-drained sauerkraut until well combined.
⏱️ 10 min
- 5
Carefully spoon the pastrami-potato mixture into each baked potato skin, mounding it slightly. Sprinkle the remaining 1/4 cup shredded Swiss cheese over the tops of the filled potato skins.
⏱️ 5 min
- 6
Return the filled potato bites to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly, and the filling is heated through and slightly golden.
⏱️ 10 min•🌡️ 400
- 7
While the potato bites are finishing, prepare the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, garlic powder, and hot sauce until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 8
Remove the crispy pastrami potato bites from the oven. Garnish with thinly sliced green onions and chopped fresh parsley. Serve immediately with the homemade Russian dressing on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pastrami Potato Bites
Ingredients
For the Potato Bites
- 1 1/2 pounds small red or Yukon Gold potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 2 tablespoons cream cheese, softened
- 6 ounces deli pastrami, finely diced
- 1 cup Swiss cheese, shredded, divided
- 1/2 cup sauerkraut, well-drained and squeezed dry
For the Russian Dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hot sauce, or to taste
For Garnish
- 2 green onions, thinly sliced
- 1 tablespoon fresh parsley, chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Halve the scrubbed potatoes lengthwise. Using a small spoon, carefully scoop out the flesh from each potato half, leaving a 1/4-inch border around the skin. Place the scooped-out potato flesh into a medium bowl and set aside. Brush the potato skins all over with olive oil and season lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
⏱️ 10 min - 3
Place the potato skins cut-side up on the prepared baking sheet. Bake for 15 minutes, or until the skins are tender and slightly crispy. Remove from oven and set aside.
⏱️ 15 min•🌡️ 400 - 4
While the potato skins are baking, mash the reserved potato flesh in the bowl with the melted butter, cream cheese, remaining 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until mostly smooth. Stir in the diced pastrami, 3/4 cup of the shredded Swiss cheese, and the well-drained sauerkraut until well combined.
⏱️ 10 min - 5
Carefully spoon the pastrami-potato mixture into each baked potato skin, mounding it slightly. Sprinkle the remaining 1/4 cup shredded Swiss cheese over the tops of the filled potato skins.
⏱️ 5 min - 6
Return the filled potato bites to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly, and the filling is heated through and slightly golden.
⏱️ 10 min•🌡️ 400 - 7
While the potato bites are finishing, prepare the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, paprika, garlic powder, and hot sauce until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 8
Remove the crispy pastrami potato bites from the oven. Garnish with thinly sliced green onions and chopped fresh parsley. Serve immediately with the homemade Russian dressing on the side for dipping.
⏱️ 5 min