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.
DILLY CABBAGE POTATOES (serves 4)
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.