Potato Reuben Stacks – corned beef, sauerkraut, dressing & Swiss cheese on a seasoned, roasted little potato.
- Baking sheet
- Parchment paper
- 1.5 lbs Little Potatoes, sliced in half lengthwise
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp celery seed
- 1/4 tsp ground black pepper
- 9 oz corned beef, shaved
- 1 cup sauerkraut
- 3 1/2 oz Swiss cheese slices, cut into little squares
- 1/2 cup Thousand Island dressing
Preheat the oven to 400 °F (205 °C), and line a rimmed baking sheet with parchment paper.
Place the Little Potatoes (cut into half lengthwise), oil, salt, celery seed, and pepper into a large bowl, and stir until the potatoes are evenly coated.
Spread into a single layer on the prepared baking sheet, and bake in the preheated oven for 30 minutes, stirring the potatoes up once.
Remove from oven, and allow to cool.
Once the potatoes have cooled, line up your topping ingredients. It is easiest to prepare these in an assembly-line fashion. Preparing six at a time works well.
Top the potato halves with a small amount (1/2 teaspoon) Thousand Island dressing.
Fold up a strip of corned beef to fit on top of the potato, place it on top of the dressing.
Top the corned beef with a small amount of sauerkraut, followed by a square of Swiss cheese.
Place a wooden toothpick through the whole stack to help hold it all in place. Place prepared potatoes in an oven-safe baking dish. Repeat until all the potatoes have been prepared.
Cover and refrigerate until you need them.
When you are ready to serve the Potato Reuben Stacks, preheat the oven to 350 °F (180 °C). Bake the potatoes in the preheated oven for about 15 minutes, or until the potatoes are heated through, and the cheese is melted.