Reuben Potato Skins
6 medium baking potatoes
3 tbs butter or margarine; melted
1/2 c thin strips of corned beef
1 c shredded Swiss cheese
1/4 c Thousand island salad dressing
1/2 c caraway seed
2 tbs snipped parsley
Scrub potatoes thoroughly and prick with a fork. Bake in a 425 degree oven about
40 minutes or until done.
Halve each potato lengthwise. Scoop out the inside of each potato half, leaving
about a 3/8-inch thick shell. (Reserve cooked potato for another use.) Cut each
potato shell in half lengthwise, making 24 quarters. Brush potato
quarters, inside and out, with melted margarine or butter. Place quarters, cut
side up, in a single layer on a large baking sheet.
Meanwhile, stir together corned beef, Swiss cheese, dressing, and caraway seed.
Spoon a scant tablespoon into each potato skin.
Return to oven and bake 5 minutes more or until filling is heated through.
Sprinkle with parsley and mound a little sauerkraut on the top.