Rubin Stuffed Potatoes Recipe
My wife and I were invited to a St. Patrick’s Day pot luck party. We were asked to bring an Irish dish and the host couple was providing corned beef, cabbage and boiled potatoes, and not to bring a desert. This really didn’t leave much that I could think of. I ended up making Stuffed Rubin Potatoes as an appetizer. I love Rubin sandwiches, and I don’t know that they are especially Irish, but what the heck? These are delicious, but filling.
Ingredients
- 2 lbs baby red or white potatoes
- 3 Tbs butter
- ¾ cup coarsely shredded Swiss cheese, split
- 1 cup coarsely chopped corned beef, split
- ¾ cup sauerkraut drained of most moisture
- 2/3 cup sour cream
- 1 egg, beaten
- Salt and pepper to taste
Directions
- Wash potatoes and cook in boiling water for 15-20 minutes or until just tender. Donât overcook!
- When potatoes have cooled, cut potatoes in half lengthwise. They usually stand upright but if not, cut a small section off the bottom so they sit relatively flat.
- Carefully scoop out the potato leaving a thin shell.
- Mash the scooped out potato with the butter.
- Mix ½ cup of the cheese, ¾ cup of the corned beef, the sauerkraut, sour cream, egg, salt and pepper with the mashed potatoes.
- Spoon the mixture into the potato shells and top each with a bit of the remaining corned beef and cheese.
- Place on a cookie sheet and bake at 375ï F for 15 minutes or until heated through.
- Serve warm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 12 servings | |
| Calories 127 | |
| Calories from Fat 97 | 76% |
| Total Fat 10.98g | 14% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 348mg | 14% |
| Potassium 103mg | 3% |
| Total Carbs 1.25g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.74g | 0% |
| Protein 5.92g | 9% |
