Reuben Baked Potatoes

In honor of November 2002 Ingredient of the Month: Sauerkraut!!! This recipe actually comes from www.tasteofhome.com and is noted as being by Erika Antolic of Vancouver, Washington.

• Ready In: 1 hr 30 mins
• Yields: 8 potato halves

Ingredients

• 4  large baking potatoes
• 2  cups  finely diced cooked corned beef
• 1 (14 ounce) can sauerkraut, rinsed, well drained and finely chopped
• 1⁄2 cup  shredded swiss cheese
• 3  tablespoons  sliced green onions
• 1  garlic clove, minced
• 1  tablespoon  prepared horseradish
• 1  teaspoon caraway seed
• 1 (3 ounce) package cream cheese, softened
• 1  tablespoon  grated parmesan cheese
•  paprika

Directions

1. Bake the potatoes at 425°F for 45 minutes or until tender; cool.
2. In a bowl, combine the corned beef, sauerkraut, swiss cheese, onions, garlic, horseradish and caraway.
3. Cut potatoes in half lengthwise.
4. Carefully scoop out potatoes, leaving shells intact.
5. Mash potatoes with cream cheese; stir into the corned beef mixture.
6. Mound potato mixture into the shells.
7. Sprinkle with parmesan cheese and paprika.
8. Return to the oven for 25 minutes or until heated through.