Corned Beef Stuffed Baked Potatoes

Corned Beef Stuffed Baked Potatoes deliver smoky baked russets filled with tender corned beef, bacon-fried cabbage, melted Swiss cheese, and a tangy Reuben dressing. A hearty, deeply satisfying meal with layers of texture and flavor in every bite.

Prep time: 25 minutes
Cook time: 2 hours
Total time: 2 hours 25 minutes
Yield: 8 servings

Ingredients

4 russet potatoes (7–9 oz each) 1 tbsp kosher salt 1/2 cup warm water 1 tbsp neutral oil 2–3 cups sliced smoked corned beef, warmed 1/2 lb thick-cut bacon, chopped 1/2 onion, finely diced 1/2 green cabbage, diced 3 tsp minced garlic 1/4 tsp black pepper 1/2 tsp dried oregano 1/2 tsp smoked paprika 1 cup mayonnaise 4 tbsp chili sauce 2 tbsp green onions, sliced 1 tbsp dill pickle relish 1 tbsp prepared horseradish 1 tsp dried parsley 1 tsp stone-ground mustard 1/2 tsp Worcestershire sauce 1 1/2 cups Swiss cheese, shredded

Instructions

Prep Potatoes: Scrub potatoes, pierce several times, and roll in warm salt-water mixture. Let dry on a rack.
Smoke: Heat smoker to 275°F and smoke potatoes until they reach about 200°F internally.
Crisp Skins: Increase heat to 375°F, brush potatoes lightly with oil, and cook until they reach 205–210°F.
Cook Bacon: In a skillet, cook bacon until crisp. Remove and reserve.
Cook Cabbage: Leave 2 tbsp bacon fat in skillet. Add onion; cook until soft. Add cabbage, garlic, and spices; cook until tender. Return bacon and toss.
Make Dressing: Whisk mayonnaise, chili sauce, green onions, relish, horseradish, parsley, mustard, and Worcestershire until smooth.
Warm Corned Beef: Heat gently in skillet or reserved braising liquid.
Assemble: Cut X in potatoes, squeeze open, add Swiss cheese first to melt, then cabbage mixture, corned beef, more cheese, and dressing.
Serve: Plate immediately while hot and melty.

Notes

Do not wrap potatoes in foil, as it softens the skin. Potatoes are fully done when internal temperature reaches 205–210°F and feel soft when gently squeezed. Toppings can be served warm or room temperature. Leftovers reheat best in the oven on low heat.

Nutrition

Calories: 574
Fat: 45
Saturated fat: 12
Sugar: 4
Sodium: 1777
Protein: 17
Carbohydrates: 27
Fiber: 3