This Reuben Totchos recipe is an easy one pan hearty appetizer with crispy potatoes smothered with all the fixings for Reubens, cheese, corned beef and kraut perfect for springtime entertaining or any game time viewing!
Springtime means warmer days and cooler evenings and in our house, that means we have company over on Friday and Saturday nights outside. Today’s recipe for Reuben Totchos fits perfectly for a hearty appetizer offering for a casual get together after a long week!
I’m super excited to be participating in Freaky Friday Springtime Edition today. Several of my food writer friends get together and exchange websites to make a recipe from another writer and share it with our readers. I think it’s a win-win as I get to make a friend’s recipe to enjoy and then I get to share with my readers another site you might not have been familiar with to find delicious recipes from.
I”m sharing a recipe from Michaela from An Affair from the Heart. I’m especially excited because Michaela is from Nebraska, which is where I grew up and so many of her recipes are things I LOVE! She’s a happily married Mom of 4 humans and two fur people. (Seriously, check out her two boxers Theo and Libby here, they are adorable!)
Her site is all about entertaining! She was encouraged by her friends and family to share her photos from her parties on a blog. You know from following me that I believe good food is an event that needs to be shared and Michaela also believes that entertaining for friends and family is a great way to share good times and create lasting memories!
I had a heck of a time deciding what to make from her site. I mean, everything looks so good. Her Apple Moonshine Pork chops recipe was absolutely delicious! (No worries about dried out chops whatsoever!!). She has about every hot-dip you would ever want to make! Check out all of her appetizers like Philly cheesesteak dip and this healthy Buffalo Cauliflower dip! (I promise you you won’t have any idea you are eating a healthier dip with this one… but I warn you it is addicting! )
She works a lot with Franks Kraut and if you are a Reuben lover, you will be in H-E-A-V-E-N on her site. There are so many variations on Reubens like Reuben Pinwheels, Reuben Quiche, Reuben Pizza and of course a traditional Reuben Sandwich. (Look at all of the offerings here!)
I’ll be honest, I’m a recent convert to sauerkraut. My husband, on the other hand, would eat it morning noon and night. I tried her Reuben Casserole and I couldn’t believe how much I liked it. It added just the right tang and texture and suddenly I wondered what I had been missing out on. Then I realized that was probably more of a fall or winter dish so I switched to her Reuben Totchos recipe to share with you today!
What is in Reuben Totchos?
- Potatoes (or Tater Tots)
- Cubed Corned Beef
- Green Onions
- Thousand Island Dressing
Michaela makes them with store-bought tater tots. I was going to do that, but somehow got home without the bag in my cart?? Then I was going to make my homemade Bacon tot’s recipe to use in them, but then I decided that I really wanted to follow Michaela’s example of making totchos the easy way!
Since I didn’t want to go to the store and I did have potatoes I simply cut up the potatoes into small cubes and roasted them on the pan.
Once the potatoes were roasted it’s simply as easy as preparing the potato nachos! Generously topping the crispy potatoes with the corned beef, kraut, and cheese.
Bake them in the oven until the corned beef release some of their juices and the cheese is nice and melty! Sprinkle the top with the green onions and serve with a thousand island dressing for people to drizzle over the top!
Trust me your company will devour every bite! These Reuben Totchos are hearty enough you only need to make the one appetizer because it’s filling enough you feel like you’re having a full meal! Serve them with a good German lager or your favorite beer!
- 4 pounds russet potatoes, or sub 32 ounce package frozen tater tots
- 1 tablespoon olive oil
- 1 cup corned beef, cubed
- ⅓ cup Sauerkraut, squeezed dry
- 1½ cups Shredded Swiss cheese
- 1 cup cheddar jack cheese
- ½ cup green onions, sliced
- 1/2 cup Thousand Island Dressing for serving
- Preheat oven to 425 degrees.Line a cookie sheet with parchment paper.
- Peel russet potatoes and cut into 1/2" diced cubes. Place on sheet pan and toss with olive oil. Roast for 40-45 minutes until golden brown.
- (IF using tater tots, Spread frozen tots in a single layer over the parchment paper. Bake according to the package instructions.)
- Remove when potatoes/tots are baked and crispy.
- Top with cubed corned beef and sauerkraut.
- Toss both kinds of cheese together and sprinkle over the top of the potatoes/tots.
- Turn oven to High Broil. Place sheet pan back in the oven, and watch closely, removing them as soon as the cheese melts. about 10 minutes.
- Sprinkle green onions over the top and serve hot with Thousand Island Dressing on the side
Serving Size:8 servings
Amount Per Serving: Calories: 327Saturated Fat: 2gCholesterol: 21mgSodium: 497mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 16g