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.