Ingredients
4 large baking potatoes2 cups finely diced cooked corned beef1 can (14 ounces) sauerkraut, rinsed, well drained and finely chopped1/2 cup shredded Swiss cheese3 tablespoons sliced green onions1 garlic clove, minced1 tablespoon prepared horseradish1 teaspoon caraway seeds3 ounces cream cheese, softened3 tablespoons grated Parmesan cheesePaprika
Preparation
Scrub and pierce potatoes. Bake at 425° for 50-55 minutes or until tender. In a large bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic, horseradish and caraway; set aside.
When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, mash potatoes with cream cheese; stir in the corned beef mixture. Mound potato mixture into potato shells. Place on a baking sheet.
Bake at 375° for 20 minutes. Sprinkle with Parmesan cheese and paprika. Bake 5 minutes longer or until cheese is melted.
