Preparation

Step 1 out of 11

Preheat the oven to 400°F (205°C), and line a rimmed baking sheet with parchment paper.

Step 2 out of 11

Place the Little Potatoes (cut into half lengthwise), oil, salt, celery seed, and pepper into a large bowl, and stir until the potatoes are evenly coated.

Step 3 out of 11

Spread into a single layer on the prepared baking sheet, and bake in the preheated oven for 30 minutes, stirring the potatoes up once.

Step 4 out of 11

Remove from oven, and allow to cool.

Step 5 out of 11

Once the potatoes have cooled, line up your topping ingredients. It is easiest to prepare these in an assembly-line fashion. Preparing six at a time works well.

Step 6 out of 11

Top the potato halves with a small amount (1/2 teaspoon) Thousand Island dressing.

Step 7 out of 11

Fold up a strip of corned beef to fit on top of the potato, place it on top of the dressing.

Step 8 out of 11

Top the corned beef with a small amount of sauerkraut, followed by a square of Swiss cheese.

Step 9 out of 11

Place a wooden toothpick through the whole stack to help hold it all in place. Place prepared potatoes in an oven-safe baking dish. Repeat until all the potatoes have been prepared.

Step 10 out of 11

Cover and refrigerate until you need them.

Step 11 out of 11

When you are ready to serve the Potato Reuben Stacks, preheat the oven to 350°F (180°C). Bake the potatoes in the preheated oven for about 15 minutes, or until the potatoes are heated through, and the cheese is melted.