Pastrami and Swiss Potato Skins
Pastrami and Swiss Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
For the Filling
- 1/2 pound cooked pastrami, finely diced
- 1 1/2 cups Swiss cheese, shredded, divided
- 1/2 cup sour cream
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 cup sauerkraut, well-drained and squeezed dry (optional, for Reuben flavor)
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons sour cream, for garnish
- 1 tablespoon fresh dill, chopped, for garnish
- 1/4 cup Russian dressing, for dipping
Instructions
- 1
Preheat your oven to 400°F. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt.
⏱️ 5 min•🌡️ 400
- 2
Place the prepared potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed. Remove from the oven and let cool slightly, about 10 minutes.
⏱️ 60 min•🌡️ 400
- 3
Once cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, scoop out most of the potato flesh, leaving about a 1/4-inch border attached to the skin. Reserve the scooped-out potato flesh in a medium bowl.
⏱️ 10 min
- 4
Brush both sides of the empty potato skins with the melted butter. Place them cut-side down on a baking sheet and return to the oven. Bake for 10 minutes to crisp up the skins.
⏱️ 10 min•🌡️ 400
- 5
While the skins are crisping, mash the reserved potato flesh in the bowl. Add the diced pastrami, 1 cup of the shredded Swiss cheese, sour cream, green onions, Dijon mustard, sauerkraut (if using), and black pepper. Mix until well combined.
⏱️ 10 min
- 6
Remove the potato skins from the oven and carefully flip them cut-side up. Fill each potato skin generously with the pastrami-potato mixture. Sprinkle the remaining 1/2 cup of Swiss cheese over the tops of the filled skins.
⏱️ 5 min
- 7
Return the baking sheet to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 20 min•🌡️ 400
- 8
Remove from the oven and let cool for a few minutes before serving. Garnish with extra sour cream, chopped fresh dill, and serve with Russian dressing for dipping, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pastrami and Swiss Potato Skins
Ingredients
For the Potato Skins
- 4 russet potatoes, large, scrubbed clean
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
For the Filling
- 1/2 pound cooked pastrami, finely diced
- 1 1/2 cups Swiss cheese, shredded, divided
- 1/2 cup sour cream
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 cup sauerkraut, well-drained and squeezed dry (optional, for Reuben flavor)
- 1/4 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons sour cream, for garnish
- 1 tablespoon fresh dill, chopped, for garnish
- 1/4 cup Russian dressing, for dipping
Instructions
- 1
Preheat your oven to 400°F. Pierce each potato several times with a fork. Rub the potatoes with olive oil and sprinkle with kosher salt.
⏱️ 5 min•🌡️ 400 - 2
Place the prepared potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when squeezed. Remove from the oven and let cool slightly, about 10 minutes.
⏱️ 60 min•🌡️ 400 - 3
Once cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, scoop out most of the potato flesh, leaving about a 1/4-inch border attached to the skin. Reserve the scooped-out potato flesh in a medium bowl.
⏱️ 10 min - 4
Brush both sides of the empty potato skins with the melted butter. Place them cut-side down on a baking sheet and return to the oven. Bake for 10 minutes to crisp up the skins.
⏱️ 10 min•🌡️ 400 - 5
While the skins are crisping, mash the reserved potato flesh in the bowl. Add the diced pastrami, 1 cup of the shredded Swiss cheese, sour cream, green onions, Dijon mustard, sauerkraut (if using), and black pepper. Mix until well combined.
⏱️ 10 min - 6
Remove the potato skins from the oven and carefully flip them cut-side up. Fill each potato skin generously with the pastrami-potato mixture. Sprinkle the remaining 1/2 cup of Swiss cheese over the tops of the filled skins.
⏱️ 5 min - 7
Return the baking sheet to the oven and bake for another 15 to 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.
⏱️ 20 min•🌡️ 400 - 8
Remove from the oven and let cool for a few minutes before serving. Garnish with extra sour cream, chopped fresh dill, and serve with Russian dressing for dipping, if desired.
⏱️ 5 min