Dilled Cabbage Potatoes

This stuffed baked potato is based on colcannon (kuhl-KAN-uhn), an Irish dish made of mashed potatoes, onion, and cabbage.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 55 mins 425°F

Dilled Cabbage Potatoes

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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.

From the Test Kitchen

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.

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Nutrition Facts (Dilled Cabbage Potatoes)

  • Per serving:
  • 273 kcal ,
  • 10 g fat
  • (2 g sat. fat ,
  • 1 mg chol. ,
  • 463 mg sodium ,
  • 40 g carb. ,
  • 6 g fiber ,
  • 7 g pro.
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