Reuben-Stuffed Potatoes – Rachael Ray

Ingredients

• 4 large russet or Idaho potatoes, scrubbed clean
• 2 tablespoons spicy brown mustard
• 1/4 cup milk, plus additional (depends on how thick you like them)
• 2 tablespoons butter
• Salt and ground black pepper
• 1/4 cup chives, chopped
• 2 cups leftover corned beef or thick deli slices (each about 1/4 inch), chopped
• 1 cup leftover cooked cabbage, shredded or sauerkraut
• 1 tablespoon malt or cider vinegar (if using leftover cabbage, omit if using sauerkraut)
• 1 cup Swiss cheese, shredded
• 1/2 cup sour cream
• 2 tablespoons pickle relish
• 1/4 cup ketchup