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Рецепт Rubin Stuffed Potatoes
by Patrick Travis

Rubin Stuffed Potatoes

My wife and I were invited to a St. Patrick’s Day pot luck party. We were asked to bring an Irish dish and the host couple was providing corned beef, cabbage and boiled potatoes, and not to bring a desert. This really didn’t leave much that I could think of. I ended up making Stuffed Rubin Potatoes as an appetizer. I love Rubin sandwiches, and I don’t know that they are especially Irish, but what the heck? These are delicious, but filling.

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Подготовка: Ирландия Irish
Приготовление: Порций: 12


  • 2 lbs baby red or white potatoes
  • 3 Tbs butter
  • ¾ cup coarsely shredded Swiss cheese, split
  • 1 cup coarsely chopped corned beef, split
  • ¾ cup sauerkraut drained of most moisture
  • 2/3 cup sour cream
  • 1 egg, beaten
  • Salt and pepper to taste


  1. Wash potatoes and cook in boiling water for 15-20 minutes or until just tender. Don’t overcook!
  2. When potatoes have cooled, cut potatoes in half lengthwise. They usually stand upright but if not, cut a small section off the bottom so they sit relatively flat.
  3. Carefully scoop out the potato leaving a thin shell.
  4. Mash the scooped out potato with the butter.
  5. Mix ½ cup of the cheese, ¾ cup of the corned beef, the sauerkraut, sour cream, egg, salt and pepper with the mashed potatoes.
  6. Spoon the mixture into the potato shells and top each with a bit of the remaining corned beef and cheese.
  7. Place on a cookie sheet and bake at 375F for 15 minutes or until heated through.
  8. Serve warm.