Rachael Rays Reuben Stuffed Mini Potatoes Recipe 455

RACHAEL RAY'S REUBEN-STUFFED MINI POTATOES RECIPE - (4.5/5)

Steps:

• Pre-heat the oven to 350° F. For the filling, place a large skillet over medium-high heat with EVOO, two turns of the pan. Add the onion and sauté until soft and slightly caramelized, 6-8 minutes. Add the garlic and corned beef to the skillet and season with salt and pepper. Meanwhile, place the potatoes into a large pot of salted water and bring up to a boil. Let the potatoes boil for about 5 minutes, until tender. Drain and let cool. Once the potatoes are cool enough to handle, cut the top third off and scoop out the guts of the potatoes, using a small spoon or melon baller. Be careful not to puncture through the sides or bottom of the potatoes. Place the guts into a large mixing bowl and set aside. Discard the extra potato tops. Mash the potato guts in a large bowl with the milk, sour cream, mustard, cheese and the onion and corned beef mixture. Season with a bit more salt and pepper, to taste. Divide the filling among all the hollowed-out potatoes and place them onto a baking pan. Bake for 10-15 minutes, until hot and slightly crispy on top. Garnish each potato with a little drained sauerkraut or finely sliced red cabbage. Drizzle with homemade Russian dressing.

BEEF - POTATO - GREEN BEAN CASSEROLE RECIPE - (4.5/5)

Steps:

• Heat oven to 350 degrees. Brown ground beef; drain. Combine with soup and transfer to casserole. Place green beans on top. Place potatoes over green beans and top with cheese. Bake 45 minutes.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.