Here's a new, gluten-free take on an old deli favorite. Reuben Baked Potatoes

(Serves 6)

6 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

Directions:

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.

Pan-fry pastrami.

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.