Dilly Cabbage Potatoes

I ran across this recipe so many years ago (1999) on Better Homes & Gardens. This is such a delightful twist on twice-baked potatoes! So, so, so good!!! It is such an interesting meld of flavors. I do so hope you'll give this one a try, it is just so different and wonderful. I did serve it with a bit of low-fat sour cream on the side, but the flavors speak for themselves!

DILLY CABBAGE POTATOES (Makes 4 side-dish servings)

4 baking potatoes large (2 pounds)
3 cups cabbage shredded
1/2 cup onion chopped
1 Tbsp vegetable oil
1/4 cup water
1 Tbsp soy sauce
1/2 tsp dill weed, dried
2 Tbsp butter
1 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2-4 Tbsp milk
Sour Cream (optional)
Snipped Dill or Chives (Optional, for garnish)

Scrub potatoes, pat dry. Prick skins iwth a fork or knife. Bake at 450 for 45-60 minutes until done.

Meanwhile, in a medium saucepan, cook cabbage and onion in oil for 5 minutes. Add water, soy sauce, and dill. Bring to boiling. Simmer, covered, about 10 minutes.

When potatoes are finished baking and set out long enough to handle, cut a slit lengthwise on the top of the potatoes. Using a spoon, gently scoop out pulp leaving 1/4" thick shell.

In a medium bowl, mash potato pulp. Stir in butter, lemon juice, S&P. Stir in cabbage mixture. Add milk to desired consistency. Spoon mixture into shells. Place potatoes in a shallow baking dish. Bake, uncovered, at 425 for 15 minutes, until heated.