Dilled Cabbage Potatoes
This stuffed baked potato is based on colcannon (kuhl-KAN-uhn), an Irish dish made of mashed potatoes, onion, and cabbage.
Prep Time:
25 mins
Total Time:
1 hr 20 mins
Servings:
Makes 4 side-dish servings.
Ingredients
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4 large baking potatoes (2 pounds)
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3 cups shredded cabbage
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1/2 cup chopped onion
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1 tablespoon olive oil or cooking oil
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1/4 cup water
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1 tablespoon soy sauce
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1/2 teaspoon dried dillseed
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2 tablespoons margarine or butter
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1 teaspoon lemon juice
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1/4 teaspoon pepper
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1/4 teaspoon salt
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2 to 4 tablespoons milk
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Dairy sour cream
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Snipped fresh dillweed or chives (optional)
Directions
1.
Scrub potatoes with a brush. Pat dry. Prick skins with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.
2.
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-inch-thick shell.
3.
In a medium bowl mash potato pulp; stir in margarine or butter, lemon juice, salt, and pepper. Stir in cabbage mixture. Add milk to desired consistency. Spoon mixture into shells. Place potatoes in a shallow baking pan. Bake, uncovered, in a 425 degree F oven for 15 minutes or until heated through. To serve, top with sour cream and snipped dill or chives, if desired. Makes 4 side-dish servings.
Make-ahead tip
Prepare stuffed potatoes; cover and chill up to 24 hours. To serve, bake, covered, in 425 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.
Nutrition information
Calories 273, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 1 mg, Sodium 463 mg, Carbohydrate 40 g, Fiber 6 g, Protein 7 g. Daily Values: Vitamin A 7%, Vitamin C 82%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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