These twice baked stuffed reuben potatoes are everything you want out of St. Patrick’s Day and reuben. Packed full of sauerkraut, corned beef, Swiss cheese and Russian dressing.

yield: 4 SERVINGS prep time: 15 minutes cook time: 1 hour 30 minutes total time: 1 hours 45 minutes
INGREDIENTS:

4 large russet potatoes, scrubbed clean
2 cups chopped cooked corned beef
2 cups shredded Swiss cheese
1 (14 ounce) can sauerkraut, drained
1/4 cup Russian dressing, more for topping
4 tablespoons unsalted butter
2 tablespoons sour cream
2 green onions, chopped
DIRECTIONS:
Preheat your oven to 425 degrees.

Poke a few holes into your potatoes and wrap in foil. Bake for about an hour until the potato is soft. Once fully cooked remove from the oven, carefully unwrap and let rest for about 10 minutes to cool slightly.

Cut the potato down the middle, scoop out the potato insides (careful to keep the potato skin intact) and add them to the bowl of an electric mixer. Place your potato skin “shells” onto a baking sheet and bake for another 10 minutes to create a “bowl” for your stuffed potato goodness.

In your mixer bowl full of potato insides add corned beef, 1 cup swiss cheese, sauerkraut, Russian dressing, butter and sour cream. Mix on medium speed until fully combined. If the mixture is too thick thing it out with a few splashes of milk. However, with the remaining moisture from the sauerkraut the mixture should be thin enough.

Remove the cooked potato skins from the oven and stuff each shell with an equal amount of the potato mixture. They will be very stuffed.

Top each potato equally with remaining Swiss cheese. Add back to the oven and cook for about 5 minutes until the cheese on top is fully melted.

Drizzle with a little more Russian dressing and a sprinkling of green onion if desired.

 

WHAT IS THE DIFFERENCE BETWEEN A PORK LOIN AND PORK TENDERLOIN?

Although at first glance, these two cuts of meat might seem interchangeable, they are not. A pork tenderloin is thinner and smaller and a loin is very big and wide and steak-like — the loin is where pork chops are cut from.

You also cook these two pieces of meat differently. (And they’re not interchangeable.) A pork tenderloin is great for marinades and slow cooking. A pork loin is great on the grill or cooked on the stove.

Instant Pot Balsamic Pork Tenderloin

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients
1-2 pork tenderloins (see note)
2 tablespoons olive oil
salt and pepper to taste
1 teaspoon garlic powder
2 teaspoons dried Italian herb blend (see note)
4 tablespoons soy sauce
1 cup brown sugar
1/2 cup balsamic vinegar
1 cup water
2 tablespoons corn starch + 4 tablespoons cold water

Instructions
Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.
Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.
Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes.
When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down. Use tongs to transfer pork loin to a cutting board and set aside.
Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze.
Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.
Notes
One large or two small-medium pork tenderloins (1 – 1 1/2 pounds each) work perfectly. You can also do one small-medium tenderloin but will have extra balsamic glaze leftover – you can keep it in a jar in the fridge for up to 2 weeks and reheat in the microwave or on the stove.
In place of the dried herb blend you can substitute 1 teaspoon dried thyme + 1 teaspoon dried basil + 1/4 teaspoon dried rosemary.

Twice Baked Stuffed Reuben Potatoes

These twice baked stuffed reuben potatoes are everything you want out of St. Patrick’s Day and reuben. Packed full of sauerkraut, corned beef, Swiss cheese and Russian dressing.

yield: 4 SERVINGS prep time: 15 minutes cook time: 1 hour 30 minutes total time: 1 hours 45 minutes
INGREDIENTS:
4 large russet potatoes, scrubbed clean
2 cups chopped cooked corned beef
2 cups shredded Swiss cheese
1 (14 ounce) can sauerkraut, drained
1/4 cup Russian dressing, more for topping
4 tablespoons unsalted butter
2 tablespoons sour cream
2 green onions, chopped

DIRECTIONS:
Preheat your oven to 425 degrees.

Poke a few holes into your potatoes and wrap in foil. Bake for about an hour until the potato is soft. Once fully cooked remove from the oven, carefully unwrap and let rest for about 10 minutes to cool slightly.

Cut the potato down the middle, scoop out the potato insides (careful to keep the potato skin intact) and add them to the bowl of an electric mixer. Place your potato skin “shells” onto a baking sheet and bake for another 10 minutes to create a “bowl” for your stuffed potato goodness.

In your mixer bowl full of potato insides add corned beef, 1 cup swiss cheese, sauerkraut, Russian dressing, butter and sour cream. Mix on medium speed until fully combined. If the mixture is too thick thing it out with a few splashes of milk. However, with the remaining moisture from the sauerkraut the mixture should be thin enough.

Remove the cooked potato skins from the oven and stuff each shell with an equal amount of the potato mixture. They will be very stuffed.

Top each potato equally with remaining Swiss cheese. Add back to the oven and cook for about 5 minutes until the cheese on top is fully melted.

Drizzle with a little more Russian dressing and a sprinkling of green onion if desired.

1 bag of microwave 16 ounces French style green beans

4 tablespoons butter

3 shallots – sliced thin

2 tablespoons brown sugar

2 teaspoons Dijon mustard

Steam string beans in bag for 3 minutes

Melt butter in frying pan

Add shallots and sauté – till clear

Add brown sugar & mustard – cook 2-3 minutes till mixture carmamelizes

Stir in beans – cook till tender crisp. 3-5 minutes or throughly heated

• 1 10-inch unbaked pastry shell
• 1 9 oz. package Seabrook Farms Creamed Spinach
• 2 teaspoons chopped shallots or onion
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground red pepper
• ¼ teaspoon of nutmeg
• 4 eggs lightly beaten
• 1½ cups light cream or half and half
• ½ cup grated Swiss cheese
• ¼ cup of crumbled, crisp-cooked bacon

1. Prepare pastry from your favorite recipe or from a package mix according to directions
   except substitute a dry white wine such as sauterne or Chablis for one-half the
   liquid. Place in a 10-inch quiche or pie pan; flute edges and prick all over with
   a fork. Bake at 350°F for 10 minutes or until set but not browned.
2. While crust bakes, prepare spinach according to package directions. Empty into 1
   ½ quart mixing bowel; allow to cool slightly. Stir in shallots or onions, seasoning,
   eggs, and cream. Pour inoto hot pastry shell and sprinkle with Swiss cheese and
   crumbled bacon. Back at 350°F for 40 minutes or until sharp knife inserted in center
   comes out clean. May be browned by placing under broiler for a few minutes, if desired.