Reuben-Stuffed Twice Baked Potatoes

Instructions

1. Preheat the oven to 350 degrees F.
2. Start by baking the potatoes. You can either do it in the microwave or in the oven.* First, clean the potatoes well and pierce 2-3 times with a fork. Rub a small amount of oil all over the outside. Generously sprinkle each side with salt and pepper.
3. For the microwave, place the 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, then turn the potatoes and continue cooking for 3-5 minutes, or until fork-tender.
4. Slice the potatoes in half when they are cool enough to touch. Place each half on a greased sheet pan.
5. Use a spoon to gently scoop out the flesh of the potatoes. Leave a 1/2 inch or so on the bottom and edges so that the skins don't fall apart. Add the potato innards to a medium skillet and set aside. Sprinkle the inside of the skins with salt and pepper.
6. Meanwhile, chop the corned beef into bite size pieces.
7. Scoop out 3/4 cup sauerkraut and squeeze dry.
8. Add the corned beef, sauerkraut, and Thousand Island dressing to the skillet with the potatoes. Set over medium heat. Cook for about 5 minutes until warmed through, mashing the potato with a wooden spoon.
9. Distribute the filing evenly amongst the skins.
10. Top with 1 cup shredded Swiss cheese.
11. Bake at 375 for about 12-15 minutes, or until bubbly and warmed through.
12. If you like extra crispy cheese, turn on your broiler and broil for another 1-3 minutes.
13. Remove from the oven and garnish with chopped dill pickles. Serve with extra Thousand Island dressing!