Loaded Reuben Twice-Baked Potato

01Method

1. 1

   Heat the oven to 350°F (175°C) and position a rack in the center. Use a fork to pierce the potatoes all over, then place them on a baking sheet. Roast until a knife slides in easily, 60 to 75 minutes. Let cool for about 10 minutes before handling.

2. 2

   Cut each potato in half lengthwise and scoop the flesh into a large mixing bowl. Place the empty potato shells back onto the baking sheet.

3. 3

   Combine the sour cream with the potato flesh and mash until smooth. Stir in the corned beef, sauerkraut, Swiss cheese, chives, salt, and pepper, folding until just incorporated. Distribute the filling evenly among the potato shells.

4. 4

   Return to the oven and bake until the cheese has melted, about 15 minutes. Switch the oven to broil and cook until the tops are lightly browned in spots, about 5 minutes. Remove from the oven, drizzle with dressing, and top with additional chives before serving.