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Twice Baked Potatoes with Cabbage & Onion
Nb persons: 4
Yield:
Preparation time:
Total time: 1:30
Source:
| 4 large | baking potatoes |
| 3 cups | finely shredded cabbage |
| ½ cup | chopped onion |
| 1 Tbs | olive oil |
| 3 cloves | garlic |
| 3 Tbs | butter |
| ¼ tsp | salt |
| ¼ tsp | pepper |
| 2/3 cup | sour cream |
| chopped fresh dill or chives | |
| chopped fresh parsley | |
| crumbled bacon, (optional) | |
| shredded cheeses, (optional) |
1 Scrub potatoes & prick with a fork. Bake in a 400-425° oven for 40-60 minutes or until nearly done. When potatoes are cool enough to handle, cut a neat oblong "lid" off the top of each one & scoop out the pulp from inside, leaving a thin shell of about 1/3". Reserve pulp in bowl, saving lids separately.
2 In a small saucepan, sauté cabbage & chopped onion in olive oil & butter. When onion is lightly colored on edges, turn off heat & add garlic, herbs & seasonings.
3 Mash the potato pulp with the sour cream. Stir into the cabbage & onion mixture. Spoon pulp back into potato shells.
4 Top with shredded cheese if desired.
5 Place potatoes in a shallow baking pan. Bake at 425° for 15 minutes. Place saved lid lightly on top & serve.
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