Stuffed Baked Potatoes With Bacon, Cabbage, And Cheddar

Submitted by: admin on April 2, 2020

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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