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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • Combine sauerkraut and dressing; set aside.

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  • Scrub baking potatoes and pierce with a fork. Arrange about 1 inch apart on a large microwave-safe plate. Microcook on 100 percent power (high) for 12 to 18 minutes or until tender, turning the potatoes after 6 minutes. Remove from oven. Cover with foil and let stand 6 minutes. Using a sharp knife, cut an "X" in top of each potato.

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  • Top potatoes with half of the sliced cheese, the sauerkraut mixture, and corned beef. Top with the remaining sliced Swiss cheese.

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  • Return the potatoes to the oven and microcook for 3 to 4 minutes more or until cheese melts and mixture heats through, giving dish a half-turn once. Makes 4 servings.

Nutrition Facts

524 calories; total fat 33g; saturated fat 10g; polyunsaturated fat 12g; monounsaturated fat 7g; cholesterol 64mg; sodium 1642mg; potassium 996mg; carbohydrates 39g; fiber 4g; sugar 13g; protein 19g; vitamin a 340IU; vitamin c 28mg; thiamin 1mg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 252mg; iron 4mg.

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