Baked Potato Stuffed with Sauerkraut
Potatoes, large baking
1 lb. Sauerkraut (bag or 15 oz. can)
3 tbsp. Mustard, brown spicy
To keep the potato skins intact, select large baking potatoes that
are free of cuts or bad spots that would have to be cut out.
Thoroughly wash the potatoes under warm water. A vegetable brush is helpful, but be careful not to damage the skins. With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process. Bake on a ceramic or metal pan at 350 degrees for one hour. For a quicker method, bake the potatoes in a microwave oven until they are tender but not soft.
While the potatoes are baking, open the bag or can of sauerkraut and place the contents in a mixing bowl. Add the mustard and mix well.
When the potatoes are baked, remove from the oven. Hold each potato on its side and slice lengthwise to make two half potatoes. Using a spoon and fork to loosen the inside of the potato, scoop out some of the potato and place it with the sauerkraut. Leave about 1/4 inch of potato flesh next to the skin.
Using a potato masher, mash the scooped out potato and sauerkraut together, occasionally mixing with a spoon to ensure uniform mashing.
Spoon the mashed potato and sauerkraut mix into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell.
When all the stuffing is placed in the potato shells, it will be mounded above the shell. Sprinkle on a little paprika. Place the stuffed potatoes back on the baking pan and bake for 20 minutes at 400 degrees.
Remove from the oven and, for a great meal, serve with a large tossed salad. You can store leftovers in a covered container for a day or two, and warm them up for another great meal.