• Kelly's Left Hook


  • Mati' Fager

    Reuben Potato Skins - 8 (3-inch-long) russet potatoes, scrubbed and thoroughly dried 2 tablespoons unsalted butter, melted Kosher salt Freshly ground black pepper 8 ounces thinly sliced corned beef 1/3 cup Thousand Island dressing 1 cup sauerkraut, thoroughly drained 1 1/2 cups shredded Gruyère or Swiss cheese (about 4 ounces) Heat the oven to 400°F and arrange a rack in the middle.

  • Gayle Rietzel

    Reuben Potato Skins Recipe - St. Paddy's food

  • Alli Whitley

    not a fan of sauerkraut (however you spell it) but a little bit and these would probably be good Reuben Potato Skins | 101 Bite-Size Party Foods

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