Colcannon Stuffed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is a take-off on the old Irish colcannon potato dish. This recipe was a BHG award winner for Pat Daley of Akron, Ohio in June 1993 (I only wish I had thought of it first). It is a favorite in my home and I wanted to share it with all my GR friends. Read more . Even non-cabbage eaters have loved this recipe when I have served it. It's a great side with a pan fried steak. Ingredients:
4 large baking potatoes |
3 cups shredded green gcabbage, 3/8 shreds |
1/2 cup onion, chpped finely |
1 tbl. oil |
1 tbl. soy sauce |
1/2 tsp. dill seed |
2 tbl. butter |
1 tsp. lemon juice |
1/4 tsp. salt |
1/4 tsp. pepper |
3-4 tbl. cream |
sour cream, to top (optional) |
fresh snipped dill or chives (optional) |
Directions:
1. Clean potatoesand dry.
2. Prick skins with a fork.
3. Bake the potatoes in a 425 degree oven for 1 hour or until tender.
4. Meanwhile, in a medium sauce pan cook the cabbage and onion in hot oil for 5 minutes.
5. Add water, soy sauce, and dill seed: bring to a boil.
6. Lower heat and simmer, covered, for about 10 minutes.
7. Cut a thin lengthwise slice off the top of each potato.
8. Using a spoon, gently scoop out the pulp leaving a 1/4 thick shell.
9. In a bowl mash the potato pulp, stirring in the butter, lemon juice, salt and pepper.
10. Stir in the cabbage mixture.
11. Adjust consistency with cream (should be creamy, not loose).
12. Spoon the mixture back into the potato shells, and place in a shallow baking pan.
13. Bake at 425 degrees for 15 minutes or until heated through.
14. To serve, top with sour cream and snipped dill or chives if desired.
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