Smart & Final: Reuben Style Potato Skins

Looking for a delicious recipe for  Easter dinner? Try these Reuben style potato skins from Smart & Final!


  • 2 whole cleaned russet potatoes
  • 2 tablespoons of melted butter
  • 1 cup of cooked pulled corn beef
  • 1/2 cup of reserved cooking liquid from the corned beef
  • 1/3 cup of Sauerkraut
  • 4 tablespoons of Remoulade
  • Swiss cheese, optional
  • Pinch of salt
  • Pinch of cracked black pepper


  1. Preheat oven to 400 degrees F.
  2. Poke the top of each potato with a fork and place on a baking sheet.
  3. Cook in the oven for 1 hour.
  4. Once cooked remove, and place on a plate to let cool for 15 minutes.
  5. Once cooled, us a sharp bread knife to cut lengthwise.
  6. Scoop out the potato, leaving a bit so the skin holds up.
  7. Brush the interior and exterior of each potato skin with melted butter.
  8. Season the inside with salt and pepper.
  9. Place them under the broiler for 8-10 minutes.
  10. Remove. Get two skillets out and preheated on the stove over medium heat.
  11. To one, add the corned beef.
  12. Cook for about 4-5 minutes.
  13. To the other skillet, add the sauerkraut, and the reserved cooking liquid from the corned beef.
  14. Cook on medium heat until the sauerkraut comes to a simmer.
  15. Prepare the potato skins. If you are using Swiss cheese, add it to the bottom of each skin, and place under broiler for a couple of minutes.
  16. Remove. Top each skin withe the shredded corned beef.
  17. Add a bit of sauerkraut to the top, and drizzle with the remoulade.


The best place to start Easter shopping is at Smart & Final: to find a store near you!

For more delicious recipes visit the Smart & Final Facebook Page! Just for amazing prices at Smart & Final




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