Go Back
–+ servings
A stuffed baked potato topped with sliced corned beef, sautéed cabbage, reuben dressing, and chopped parsley, served on a white plate.
Print Recipe Add to Collection
Rate this Recipe!

Corned Beef Stuffed Baked Potatoes

A deconstructed Reuben, but make it a baked potato. Smoky russets get loaded with tender smoked corned beef, bacon-fried cabbage with crispy edges, melted Swiss, and a tangy Reuben dressing that ties the whole thing together. Every bite hits: smoky, salty, tangy, rich. This is the kind of stuffed baked potato that makes a full meal feel like an event — and the leftovers situation is even better the next day.
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 574kcal
Author: Kita Roberts

Equipment

Ingredients

Smoked Baked Potatoes

  • 4 russet potatoe about 7–9 oz each
  • 1 tbsp kosher salt
  • ½ cup warm water
  • 1 tbsp neutral oil

Corned Beef

Bacon-Fried Cabbage

  • ½ lb thick-cut bacon chopped
  • ½ onion finely diced
  • ½ green cabbage a small to medium head, diced
  • 3 tsp minced garlic
  • ¼ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp smoked paprika

Reuben Dressing

  • 1 cup mayonnaise
  • 4 tbsp chili sauce
  • 2 tbsp green onions sliced
  • 1 tbsp dill pickle relish
  • 1 tbsp prepared horseradish
  • 1 tsp dried parsley
  • 1 tsp stone-ground mustard
  • ½ tsp Worcestershire sauce

Toppings

  • 1½ cups Swiss cheese shredded

Instructions

Prep the Potatoes

  • Scrub and pierce several times.
    Six whole russet potatoes are placed on a wire rack over a baking sheet, with a fork piercing one potato.
  • Roll in salt-water mixture.
  • Place on a rack to dry briefly.

Smoke the Potatoes

  • Preheat smoker to 275°F.
  • Smoke until internal temperature reaches about 200°F.
  • Increase heat to 375°F.
  • Brush lightly with oil.
  • Continue cooking until internal temperature reaches 205–210°F and a probe slides in easily.
    Six whole russet potatoes are arranged on a metal cooling rack placed over a baking sheet.

Cook the Bacon-Fried Cabbage

  • Cook bacon until crisp. Remove and reserve.
  • Leave about 2 tbsp rendered fat in skillet.
  • Cook onion until soft.
  • Add cabbage, garlic, and spices. Cook until tender but still slightly structured.
  • Return bacon and toss.
    Fried cabbage and bacon cooked in a cast iron skillet, stirred with a wooden spatula, on a white marble surface.

Prepare Dressing

  • Whisk all dressing ingredients until smooth.
    A glass bowl filled with a creamy, reuben dressing sits on a white marble surface.

Warm Corned Beef & Assemble

  • Warm gently in reserved braising liquid or covered skillet.
  • Cut an X in the top of each potato and squeeze open.
  • Add cheese first to melt.
  • Layer cabbage, corned beef, more cheese, and dressing.
  • Serve immediately.

Notes

  • Do not wrap potatoes in foil; it steams the skin.
  • Potatoes are done when fluffy inside, compress easily, and reach an internal temperature of around 205 to 210° F with a digital meat thermometer. 
  • Only the potato needs to be hot; toppings may be warm or room temperature.

Nutrition

Serving: 1serving | Calories: 574kcal | Carbohydrates: 27g | Protein: 17g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1777mg | Potassium: 763mg | Fiber: 3g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 37mg | Calcium: 234mg | Iron: 2mg