Start by baking the potatoes. You can either do it in the microwave or in the oven.* First, clean the potatoes well and pierce 2-3 times with a fork. Rub a small amount of oil all over the outside. Generously sprinkle each side with salt and pepper.
For the microwave, place the 4 potatoes on a microwave-safe plate. Cook on high for 5 minutes, then turn the potatoes and continue cooking for 3-5 minutes, or until fork-tender.
Slice the potatoes in half when they are cool enough to touch. Place each half on a greased sheet pan.
Use a spoon to gently scoop out the flesh of the potatoes. Leave a 1/2 inch or so on the bottom and edges so that the skins don't fall apart. Add the potato innards to a medium skillet and set aside. Sprinkle the inside of the skins with salt and pepper.
Meanwhile, chop the corned beef into bite size pieces.
Scoop out 3/4 cup sauerkraut and squeeze dry.
Add the corned beef, sauerkraut, and Thousand Island dressing to the skillet with the potatoes. Set over medium heat. Cook for about 5 minutes until warmed through, mashing the potato with a wooden spoon.
Distribute the filing evenly amongst the skins.
Top with 1 cup shredded Swiss cheese.
Bake at 375 for about 12-15 minutes, or until bubbly and warmed through.
If you like extra crispy cheese, turn on your broiler and broil for another 1-3 minutes.
Remove from the oven and garnish with chopped dill pickles. Serve with extra Thousand Island dressing!
Notes
*If you want to bake them in the oven the traditional way: oil and salt and pepper as stated above. Wrap in foil if you like soft skins, place directly on rack if you like crispy skins. Bake at 350 degrees F for about and hour, or longer if necessary. They are ready when a fork slides in easily.