Potato Reuben Stacks – corned beef, sauerkraut, dressing & Swiss cheese on a seasoned, roasted little potato.

15 mins
30 mins


  • 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


  • Step 1

    Preheat the oven to 400 °F (205 °C), and line a rimmed baking sheet with parchment paper.

  • Step 2

    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.

  • Step 3

    Spread into a single layer on the prepared baking sheet, and bake in the preheated oven for 30 minutes, stirring the potatoes up once.

  • Step 4

    Remove from oven, and allow to cool.

  • Step 5

    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.

  • Step 6

    Top the potato halves with a small amount (1/2 teaspoon) Thousand Island dressing.

  • Step 7

    Fold up a strip of corned beef to fit on top of the potato, place it on top of the dressing.

  • Step 8

    Top the corned beef with a small amount of sauerkraut, followed by a square of Swiss cheese.

  • Step 9

    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.

  • Step 10

    Cover and refrigerate until you need them.

  • Step 11

    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.