Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1teaspoons horseradish cream
- 4 large dill pickles (thinly sliced lengthways)
- 200grams corned beef
- 1teaspoons worcestershire sauce
- 1/4 cup tomato sauce
- 4 large brushed potatoes
- 1tablespoons extra virgin olive oil
- 1/4teaspoons smoked paprika
- 1 cup whole egg mayonnaise
- 4 slices Swiss cheese (torn)
- 1tablespoons dill sprigs
- 2teaspoons hot chilli sauce
- 1 1/2 cups sauerkraut, drained
Nutrition per serving
3900kJ / 930Cal
3900 Kilojoules or 930 Calories
45% of daily energy intake*
Protein
24.2grams
Fat
56.2grams
Carbs
85.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Prick potatoes a few times with a fork, place in a large bowl and add oil, tossing to coat. Place potatoes on tray, season with salt then, then bake for 1 hour or until tender. Transfer to a large platter.
Step 2 of 3
Cut a cross in the top of each potato. Using a clean tea towel, squeeze the base of each potato to open the tops, then top with cheese and beef. Arrange pickles on platter.
Step 3 of 3
Place mayonnaise, sauces, horseradish cream and paprika in a small bowl, mixing to combine. Season. Garnish potatoes with dill and serve with mayonnaise mixture and sauerkraut.
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