No roasted potatoes will never be the same after tasting these Reuben Loaded Roasted Potatoes. These golden potatoes are roasted and then loaded with corned beef, sauerkraut, thousand island dressing, and lots of Swiss cheese.
Obsessed with Reubens? Me?
Yes, yes, I totally am!
Reuben is my all time favorite sandwich and I am a little obsessed with making as many other dishes with Reuben flavors and I possibly can. I have three more dishes planned just for this season alone and I’m actually wondering if I should overload you with all these Reuben dishes.
I love St. Patrick’s Day because it gives me a great excuse to cook with corned beef every day for a month, and eat all the Reuben sandwiches I want. Of course, having to be gluten free, I can’t eat a true Reuben sandwich but I manage by creating dishes loaded with everything a sandwich contains except for the bread. Just like these loaded roasted potatoes.
Reuben and potatoes just makes SO much sense since you can’t get much more Irish inspired than corned beef and potatoes. This is just another delicious take on the Irish-American classic.
After you try (and love) these awesome loaded potatoes, make sure to try some of my other Reuben favorites. You will definitely fall in love with a Reuben Dip, Reuben Egg Rolls, and Reuben Nachos.
Reuben Loaded Roasted Potatoes
- 2 lbs golden potatoes
- 3 Tbsp vegetable oil
- Salt and fresh cracked black pepper
- 1/4 to 1/3 lb corned beef
- 1/2 cup sauerkraut squeezed
- 1/4 cup thousand island dressing
- 1 1/4 cup shredded Swiss cheese
- Preheat oven to 400 and line a rimmed cookie baking sheet with aluminum foil.
- Wash and dry potatoes. Dice potatoes into about 1/4 inch cubes. In a mixing bowl, toss diced potatoes with salt, pepper, and oil, coating them completely.
- Spread potatoes in the prepared baking sheet, evenly, trying not to overcrowd them.
- Bake potatoes until golden brown, it will take 20-25 minutes, depending on the thickness of potatoes.
- You can use the same baking sheet to make loaded potatoes or another oven-safe pan.
- Scoop potatoes closer together and layer chopped corned beef, then sauerkraut, then drizzle thousand island dressing, and then Swiss cheese. (Make sure to do the corned beef first so it acts as sort of a moisture barrier, so the potatoes don't get soggy from sauerkraut and dressing.)
- Bake for 7-10 minutes, until cheese is all melted.
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Some More Recipes From Me:
Brown Butter Roasted Potatoes with Bacon and Perl Onions
Scalloped Potatoes and Portobello Au Gratin
This is our favorite recipe, I use turkey since i dont eat beef..
I love all the flavors of the Reuben combination, so yummy.
Thank you, Karen! I am so happy to hear you like it!
Traci Kenworth says
We LOVE Reubens! Definitely a keeper!
Thanks, Traci! 🙂
Karen Baze says
This is my all time favorite recipe!
I use chipped turkey breast in place of corn beef.
I love all the flavors!
Maggie McGoveRN says
Will try. Sounds Awesomesauce !
marc bergeron says
Wow…. always enjoy your emails/recipes… but this is special.
I too am a HUGE fan of a good Reuben… but this takes it to a whole other level of gustatory indulgence… talk about comfort food. Gotta make these for the next weekend gathering of friends.
thanks for sharing,
-Marco the Vino guy
Thank you so much, Marc! It means so much to me!
Thank you so much, Marc!
Ken Plank says
Go for overload. I also like corned Beef!
Ha, the more good stuff the better! I hope you will give it a try.