Here’s a new, gluten-free take on an old deli favorite.
Reuben Baked Potatoes
1 lb. of pastrami deli mean, sliced into ribbons about 1/2″ wide and 3″ long
16 oz. sauerkraut, drained and patted dry
1/2 C. crushed cashews
Thousand Island dressing
Bake potatoes at 350 deg until fork slides in easily
Slice about 3/4 into baked potato, then butterfly so potato is open-faced. Top each half with a dollop of butter.
Warm up sauerkraut in a pan on the stove.
Top each open-faced potato with pastrami, then sauerkraut, then Thousand Island dressing.
Sprinkle with crushed cashews just before serving to give it a little crunch.