Stuffed Baked Potatoes With Bacon, Cabbage, And Cheddar
Serves 4 As A Main Course Or 8 As A Side Dish
Ingredients
1 recipe BEST BAKED POTATOES, cooled for 10 minutes
8 slices bacon, cut into 1⁄2-inch pieces
1 tablespoon unsalted butter, plus 2 tablespoons melted
6 cups savoy cabbage, cored and sliced into 1⁄2 by 1-inch pieces
Salt and pepper
1⁄2 cup water
2 teaspoons red wine vinegar
6 ounces sharp cheddar cheese, shredded (1-1⁄2 cups)
3 scallions, sliced thin
1⁄2 cup sour cream
1⁄4 cup half-and-half
Instructions
- Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat. Add 1 tablespoon butter to skillet with fat and heat over medium-high until butter is melted. Add cabbage and 1⁄2 teaspoon salt and cook, stirring occasionally, until cabbage begins to wilt and is lightly browned, about 2 minutes. Add 1⁄2 cup water, cover, and cook until crisp-tender, 5 to 7 minutes. Uncover and continue to cook until water evaporates, about 30 seconds. Transfer to bowl and stir in vinegar.
- Halve each potato lengthwise. Using soupspoon, scoop flesh from each half into bowl, leaving 1⁄8- to 1⁄4-inch thickness of flesh in each shell. Place shells, cut side up, on aluminum foil–lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth. Stir in melted 2 tablespoons butter, cabbage, 1⁄2 teaspoon salt, 1⁄4 cup bacon, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste.
- Remove shells from oven and heat broiler. Mound filling into shells, then sprinkle with remaining 1⁄2 cup cheese and bacon and broil until spotty brown, 6 to 10 minutes. Cool for 5 minutes; serve.
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