Man do I love a good Reuben! The savory rye bread, toasted to perfection, enveloping perfectly cooked corned beef and ‘kraut, with thousand island drizzling for a thousand miles… Who’s with me?? Well, if you love a good Reuben, you’ll love The Best Reuben Potato Skins, that much I know.
Wait, she said Corned Beef?? HA! I did! I sucked you in, you little Carnist! So, since you’re here already, check out how Reubens are done right- Vegan Style 😉 I feel I have gotten rather creative at veganizing foods I thought were delicious in my meaty days and one variation I’ve grown to love are these Reuben Jackfruit Tater Skins. Not only are they 100% plant-based but they’re gluten-free, soy-free, nut-free, lower carb, and packed with healthy fiber.
These skins can be a main dish (that’s my jam), an awesome appetizer for get togethers (isn’t Super Bowl around the corner or something?) and can even be made ahead of time and popped in the oven when you’re ready to dig in. So what are ya waiting for?? Let’s do this.
Here are the full instructions, or if you just like my babble. Otherwise, just hit up the recipe card below.
The Best Reuben Potato Skins
Prepping for The Best Reuben Potato Skins
First thing’s first. Pick 4 spuds that would make for the perfect size potato skins. Preheat the oven to 425, wash the potatoes, and just set them in the oven directly on the rack. No need for foil, poking, or any of that other fancy stuff (TIP- foil if you want to steam your potatoes, which we don’t here, and no foil if you want them crispy). Depending on the size of your taters it could take 45-60 minutes (excellent time to get in some yoga). They’re done when they’ve got a decent amount of “give” when you squish them.
If you don’t use microwaves, don’t forget to do this:
Get a small ramekin or bowl and place 2 TB butter in it. Put that on top of the stove so that the heat from the potatoes baking can help it become soft and spreadable when we need to use it (we believe microwaves to be no-nos ’round here, but you go right on ahead if you wanna).
Go ahead and prepare the vegan, gluten-free, soy-free 1000 Island dressing and set that in the fridge. ***Recipe soon to follow here but Follow Your Heart has a great one. Though, it does have soy, if you have issues with that.***
Pull the potatoes out when they’re done. Allow them to cool some. Potatoes can be especially hot on the inside, even when cooler on the outside, so protect your hands for the next part. Gently take a sharp knife and cut each potato in half. With a large spoon (and a still protected hand…) hold each half and very gently scoop out the inside of the potato to the thickness you like your skins the most (I prefer mine nice and thin so they crisp better). Place the innards in a bowl and we’ll talk about what can be done with those in another post.
Okay, taters are done, what next?
Line a baking sheet with a silicone pad or parchment paper. I really try to avoid foil as it has been implicated in a ton of health disparities. Yes, I realize I had not gotten my silicone baking sheets at the time of this picture. Bite me.
Grab a basting brush (you can use a spoon, no biggie) and coat the inside of each skin with a little butter. Sprinkle 2 TB of Caraway seeds throughout them. Turn on the broiler and pop that in on the top rack. I leave my oven door cracked so I 1. don’t forget about them because they cook so quickly, 2. can check on them easier, 3. can make sure I didn’t light that parchment paper ablaze in the broiler… Only you can prevent oven fires..
The Corned Beef…
Crack open a can of jackfruit. I use this one. Now, some people are not too keen on the seeds that can be found in the chunkier parts of the jackfruit pieces. I personally don’t mind them as they have virtually the same texture and flavor as the rest of it. But, if you’re inclined, go ahead and remove the seeds and discard them. As you work through the can, pull the jackfruit apart as if to be manually “shredding” it. Place all edible portions in a stick-free pot. (Make some time to check out my post on this awesome fruit.)
Add 1 cup of Sauerkraut and 1/2 cup of 1000 Island to the jackfruit. Warm on low on the stove until it is thoroughly heated. Let it hang out there until the skins are ready for it.
When the skins are looking crisp (usually about 5-7 minutes with the door open and broiler on Low), pull them out and change the oven setting to 400 and close the door.
Scoop the Reuben mixture into each skin and place half a piece of Swiss cheese on top. Return to the oven for another 8-10 minutes (see “recipe notes” above for some cheese talk).
When the cheese is ‘melted’ pull out the skins, toss them onto the plates, garnish with a pickle slice, a squirt of 1000 Island, and some Caraway seeds. PRESTO! Reuben Tater Skins, Vegan Style.
The Best Reuben Potato Skins
- 4 Medium Potatoes
- 1-2 TB Earth Balance Soy-Free Butter (for coating skins)
- 2 TB Caraway Seeds
- 1 TB Caraway Seeds (for garnish)
- 1 can Jackfruit
- 1 cup Sauerkraut
- 4 slices Follow Your Heart Swiss Cheese (cut in half)
- Sliced Pickles (for garnish)
- 1/2 TB 1000 Island Dressing (for each skin)
- 1/2 cup 1000 Island Dressing (Reuben Mix)
- Bake the potatoes how your mama showed ya (or one of these ways). Allow them to cool and cut each one in half. Scoop out the innards (put those in container for use in another meal #wastenotwantnot) Please protect your hands. Don't be a dummy..
- Turn the oven broiler on. Coat inside of scooped skins (see pic for just how scooped) with butter. Sprinkle Caraway seeds throughout the insides. Toss those on the top rack under the broiler and watch them until they're nice and crispy. Remove when done.
- In a small pot on the stove mix the 'kraut, the jackfruit, and 1/2 c 1000 Island on medium-low, just until warm.
- Scoop mixture into each skin and lay 1/2 slice of Swiss Cheese on top. Turn oven back to 400 (because vegan cheeses aren't so friendly with broilers) and cook until melted (approximately 6-8 minutes).
- Pull those bad boys out, garnish with a slice of pickle, a squirt of 1000 Island, a bit of Caraway sees, and inhale.