Smokehouse Reubens: Loaded Potato Edition

Smokehouse Reubens: Loaded Potato Edition

Hello, fellow potato aficionados! Let me share with you a twist on a classic favorite that's a hit in our household – Smoked Reuben Stuffed Potatoes. Whether you're craving a hearty meal or planning a gathering, these loaded spuds are sure to impress. And guess what? You can even whip up appetizer-sized versions using little potatoes – just adjust the cooking temperatures accordingly.

Chad and I can't get enough of the creamy, savory goodness of twice-baked potatoes, and this recipe takes it up a notch with the irresistible flavors of a Reuben sandwich. So, fire up the smoker and get ready to indulge in potato perfection like never before!


  • 4 large baking potatoes
  • 1 cup shredded corned beef
  • 1 cup sauerkraut, drained
  • 1 cup shredded Swiss cheese
  • For the Thousand Island sauce:
    • 1/2 cup mayonnaise
    • 2 tablespoons ketchup
    • 2 tablespoons sweet pickle relish
    • 1 tablespoon finely chopped onion
    • 1 tablespoon finely chopped green bell pepper
    • 1 tablespoon finely chopped pimiento-stuffed green olives
    • 1 teaspoon white vinegar
    • 1/2 teaspoon Worcestershire sauce
    • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley (optional, for garnish)


  1. Preheat your Humphrey's smoker to 275°F (135°C) using your choice of wood chips for flavor. (Hickory or oak work well for this recipe.)

  2. Wash the potatoes thoroughly and prick them several times with a fork. Place them directly on the smoker grate and smoke for about 1.5 to 2 hours, or until they are tender and cooked through. Test for doneness by inserting a fork into the potatoes – it should slide in easily.

  3. While the potatoes are smoking, prepare the Thousand Island sauce. In a small bowl, mix together the mayonnaise, ketchup, sweet pickle relish, chopped onion, chopped green bell pepper, chopped pimiento-stuffed green olives, white vinegar, Worcestershire sauce, salt, and pepper until well combined. Adjust seasoning to taste, then cover and refrigerate until ready to use.

  4. Once the potatoes are cooked, remove them from the smoker and let them cool slightly until they are safe to handle. Cut each potato in half lengthwise.

  5. Scoop out the flesh from each potato half, leaving a thin layer of potato attached to the skin to form a sturdy shell. Place the potato flesh in a large mixing bowl.

  6. To the bowl with the potato flesh, add the shredded corned beef, sauerkraut, shredded Swiss cheese, and half of the prepared Thousand Island sauce. Mix until well combined.

  7. Spoon the filling mixture back into the potato shells, dividing it evenly among them.

  8. Place the stuffed potato halves back on the smoker grate and smoke for an additional 15-20 minutes, or until the filling is heated through and the cheese is melted and bubbly.

  9. Remove the stuffed potatoes from the smoker and drizzle with the remaining Thousand Island sauce. Garnish with chopped fresh parsley, if desired, before serving hot.

As the aroma of smoky goodness fills the air and the cheese becomes irresistibly gooey, you know it's time to savor the fruits of your labor. Whether enjoyed as a comforting dinner or passed around as delectable appetizers, these Smoked Reuben Stuffed Potatoes are bound to leave everyone craving for more. So, gather your ingredients, gather your loved ones, and let's dive into potato paradise together. Here's to many more delicious moments shared around the table!

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