Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Combine sauerkraut and dressing; set aside.

  • 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.

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

  • 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; fat 33g; cholesterol 64mg; saturated fat 10g; carbohydrates 39g; mono fat 7g; poly fat 12g; insoluble fiber 4g; sugars 13g; protein 19g; vitamin a 340.1IU; vitamin c 28.3mg; thiamin 1mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.4mg; folate 24.2mcg; vitamin b12 0.4mcg; sodium 1642mg; potassium 996mg; calcium 252.4mg; iron 4.1mg.