Guest guest Posted July 16, 2004 Report Share Posted July 16, 2004 Reuben Baked Potatoes Antolic 4 large baking potatoes 2 cups finely diced cooked reduced-fat corned beef 1 can (14 ozs) sauerkraut, rinsed, well drained and finely chopped 1/2 cup shredded reduced-fat Swiss cheese 1 garlic clove, minced 3 tbsps sliced green onions 1 tbsp prepared horseradish 1 tsp caraway seeds 3 ozs reduced-fat cream cheese, softened 3 tbsps grated Parmesan cheese Paprika Bake the potatoes at 425 deg F for 45 minutes or until tender. Cool. In a bowl, combine the corned beef, sauerkraut, Swiss cheese, garlic, onions, horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp with cream cheese; stir into the corned beef mixture. Mound potato mixture into the shells. Sprinkle with Parmesan cheese and paprika. Return to the oven for 25 minutes or until heated through. Serves 8 Serving size 1/2 potato Calories 239;Fat 10g;Chol 42mg;Sodium 644mg;Carbs 25mg;Protein 11g Taste of Home's Low-Fat Country Cooking Volume 6 Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.