Reuben Potato Poppers
Experience our Reuben Potato Poppers, featuring Yukon potatoes loaded with a tasty blend of shredded corned beef and sauerkraut, enveloped in crispy bacon, and topped with melted Swiss cheese.
Reuben Potato Poppers
PS Seasoning Chef
12-Aug
30 minutes
60 minutes
American
Beef
Experience our Reuben Potato Poppers, featuring Yukon potatoes loaded with a tasty blend of shredded corned beef and sauerkraut, enveloped in crispy bacon, and topped with melted Swiss cheese.
Ingredients
- 1 LB – Corned Beef, shredded
- 1 Cup – Sauerkraut
1 TB – Black Gold
- 16 – Yukon Potatoes, small
- 16 Slice – Bacon (not thick cut)
- 6 oz – Swiss Cheese, shredded
- 1 Cup – Mayo
- 1/3 Cup – Ketchup
- ¼ Cup – Brew City Mustard
Directions
- Place the potatoes in a pot and top with water, covering the potatoes by 1”. Salt the water.
- Place the pot over high heat and bring to a boil, then reduce heat to medium to maintain the boil. Cook the potatoes until tender, but not breaking apart.
- Strain the potatoes and place them in the fridge to cool completely.
- Combine the shredded corned beef and the sauerkraut together in a bowl and season with Black Gold. Mix well.
- Once the potatoes are cooled, cut off ¼” of potato from both the top and bottom so the potato has a flat surface to sit. From the top, carve out the inside enough to fit a few TB of the corned beef mixture.
- Stuff the potatoes with the corned beef mixture.
- Wrap each potato with a piece of bacon, from top to bottom to cover the corned beef.
- Place the poppers on a tray and place into a 350 degree oven.
- Bake for 45 minutes until the bacon is well rendered to your liking.
- Top the poppers with 1 TB of shredded Swiss cheese and place back in the oven to melt.
- Remove the poppers from the oven and allow them to rest at room temperature while you make the sauce.
- Combine the mayo, ketchup and mustard in a bowl and stir until well mixed.
- Serve the poppers with the sauce and enjoy!
