This loaded potatoes recipe has everything found in a classic Reuben sandwich! Potato wedges are cooked until crisp and loaded with delicious toppings that Irish and non-Irish alike will absolutely love!
This city has some amazing steakhouses. These are the places to go if you want a thick, juicy steak that has a perfectly seared outer crust. The sides are gourmet; blue cheese mashed potatoes, caramelized onions and fig and bacon jam are a few of my favorites. The drink list goes on and on. But along with all these upscales eats is a lot of pomp and circumstance. The tables are covered in white linen, the crumbs are expertly brushed off the table, the wine is delicately poured by waiters in starch black coats. The formality of it all is what I can do without.
Some people relish going to those kinds of establishments, as for me, well give me a restaurant with big selection of beers on tap and flavorsome pub food. Soft Pretzel Bites, Stout Baked Chicken Wings Recipe, and Black and Blue Cajun Burgers are the kinds of foods I prefer over a fancy cut of beef. If these dishes are served with a couple of pints of ale then I’m even happier!
This loaded potatoes recipe could be served in any self-respecting pub. This recipe starts with russet potatoes cut into wedges. These wedges are lightly coated in olive oil, salt, and pepper then baked until crispy. Then comes the fun stuff. I topped my potatoes with coarsely chopped corned beef, sauerkraut, Swiss cheese and Monterey Jack. They go back into the oven until the cheese is hot and bubbly. I top my loaded nachos with crispy onions and set a homemade ranch dipping sauce on the side! This loaded potatoes recipe ranks right up there with my Bacon Wrapped Roasted Potatoes and my Irish Nachos as some of my most favorite ways to eat potatoes.
Yep, I’m definitely not the kind of girl who appreciates the formality of long winded fine-dining. Give me the laid back atmosphere of a pub with all it’s hot, greasy, cheesy, roll-up your sleeves, laid-back real good food!
Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray or cover with parchment paper.
Scrub potatoes and slice each one into wedges. Place wedges in a bowl and drizzle olive over wedges and season with salt and pepper; toss to coat.
Arrange potatoes on the prepared baking sheet and bake for 40 min, turning once. After 40 minutes, remove potatoes and top the with corned beef, sauerkraut and both kinds of cheese. Return the potatoes to the oven and bake another 15 minutes or until cheese is hot and bubbly.
Remove potatoes and top with crispy onions.
Combine all the ingredients for the dipping sauce in a bowl, stir until combined.
Amount Per Serving Calories 416Total Fat 24gSaturated Fat 9gCholesterol 47mgSodium 651mgFiber 3gSugar 3gProtein 17g