Twice Baked Potatoes with Cabbage and Onion


Twice Baked Potatoes with Cabbage and Onion

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March 29, 2017

Twice Baked Potatoes with Cabbage and Onion


4 large baking potatoes

3 cups finely shredded cabbage

1/2 cup chopped onion

1 tablespoon olive oil

3 cloves garlic

3 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon pepper

2/3 cup sour cream

Chopped fresh parsley

Crumbled bacon and shredded cheese (optional)


1Scrub potatoes and prick with a fork. Bake in a 400°F oven for 50 minutes or until nearly done.

2 When potatoes are cool enough to handle, cut a neat oblong "lid" in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 inch. Reserve pulp in bowl, saving lid separately.

3 In small saucepan saute cabbage and chopped onion in olive oil and butter. When onion is lightly colored on edges, turn off heat and add garlic, herbs and seasonings.

4 Mash the potato with the sour cream. Stir into the cabbage and onion mixture.

5 Spoon pulp back into potato shells. You can top this with shredded cheese for a variation.

6 Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.