Give Baked Potatoes A Hearty German-Style Upgrade With One Tangy Addition
The saying is "the world is your oyster," but perhaps a more apt phrase would be "the world is your baked potato," because really, what is more dynamic than an oven-fresh spud? Its fluffy, starchy interior and crispy exterior make the perfect blank canvas for almost any topping.
All you need to do for this pairing is scoop your sauerkraut onto your spuds (drain first if you don't want excess brine) and serve. But if this just seems incomplete to you, you can try adding a bit of sour cream or cheese to create a bit more richness. Bacon also makes for a lovely addition, and will give this dish more heft. If you're craving more guidance, we have a few more tips on how to level up your sauerkraut topping.
Make your sauerkraut pop
Want to add a bit more verve to your sauerkraut-topped spud? One great way to go about this mash up is to make it into a Reuben of sorts, which is to say: Add in some corned beef (or pastrami) and Swiss cheese to the mix. You can do so by layering your meat and cabbage atop your potato then adding shredded or sliced cheese. Top with Thousand Island (or Russian) dressing to really finish it off. If you want something a bit richer, you can scoop out the interior of your potato and combine with cream cheese and meat and sauerkraut mixture.
Alternatively, you can lean in to the Eastern European roots of sauerkraut and meld it with a classic Polish (or Pittsburgh) pierogi vibe. After all, sauerkraut is often included in the potato dumpling dish. So why not add other common pierogi pairings, such as caramelized onions and sour cream to top your spud? The caramelized onions will add a bit of richness, while the sour cream gives a similar zing and a fresh taste that plays well with the fermented condiment. But feel free to explore any number of flavor possibilities. You might just find that sauerkraut is more dynamic than you thought.
