1 large Idaho potato, baked
5 pieces sliced corned beef or pastrami
1 tablespoon shredded Swiss cheese
1/4 cup sauerkraut
1 to 2 tablespoons Russian dressing
1 dill pickle, chopped

Using a knife, cut the potato lengthwise and gently pull open without splitting in half. Then, use a fork to fluff the inside of the potato. Fill the potato with the sliced corn beef or pastrami, cheese, and sauerkraut. Drizzle with Russian dressing and top with chopped pickle. Serve immediately.

Recipe Notes

• If your potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm.

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