Ingredients
- 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 dill or chives
- Chopped fresh parsley
- Crumbled bacon (optional)
Directions
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Scrub potatoes and prick with a fork. Bake in a 400-425°F oven for 40 to 60 minutes or until nearly done. 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.
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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.
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Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.
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You can top this with shredded cheese for a variation.
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Place potatoes in a shallow baking pan. Bake in a 425°F oven for 15 minutes. Place saved lid lightly on top and serve.