Monday, January 27, 2014

Dilly Cabbage Potatoes

This is probably my favorite stuffed baked potato.  It's different.  Not the traditional cheeese, bacon, and green onion variety.  It's a mixture of potatoes, onion, cabbage and reminiscent of the Irish dish colcannon.  And some dried dillseed which sends this over the top.


4 large baking potatoes, about 1/2 pound each
3 cups shredded cabbage
1/2 cup chopped onion
1 Tbsp olive or vegetable oil
1/4 cup water
1 Tbsp soy sauce
1/2 tsp dried dillseed
2 Tbsp butter
1 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2-4 Tbsp milk
sour cream, optional
fresh dill or chives, chopped, for garnish, optional

Scrub potatoes.  Pat dry.  Prick skins with a fork.  Bake in a 425F oven for 40-60 minutes or until tender.

Meanwhile, in a medium saucepan cook cabbage and onion in hot oil for 5 minutes.  Add water, soy sauce, and dillseed; bring to boiling.  Simmer, covered, about 10 minutes.  Cut a thin lengthwise slice from the top of each potato.  Using a spoon, gently scoop out pulp leaving a 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, in a 425F oven for 15 minutes or until heated throughout.

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