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Reuben Stuffed Hasselback Potatoes


  • 6 Large Baking Potatoes
  • 12 Tbs of Butter
  • 3 Tbs of Fennel
  • 4 Cups of Shredded Corned Beef
  • 4 Cups of Swiss Cheese


  1. Preheat oven to 450 degrees
  2. Make slices about 1/4 to 1/2 inch thick on your potato, trying not cut the slices off. This is where the chopsticks come in handy.
  3. Rub melted butter and fennel on potatoes. Remember to get in between the slices.
  4. Bake for 45 mins.
  5. Take out of oven and add shredded corned beef on top and in between slices on potato.
  6. Top with shredded swiss cheese.
  7. Put back into oven for about 15 minutes, or until cheese starts to bubble.
  8. Top with a tangy slaw or with sauerkraut and thousand island dressing.
  9. Done!