Ingredients

The following ingredients have 4 Servings
  • 4 large russet potatoes
  • 1 large shallot, diced
  • 2 cups chopped cabbage
  • 5 Tablespoon butter (divided + extra for finishing)
  • 1/2 Cup sour cream
  • 1/2 Cup shredded cheddar cheese
  • 1/4 Cup milk
  • 2 green onions (scallions), chopped

Instruction

  • Preheat oven to 400.
  • Scrub potatoes clean.  Place directly on rack in oven and bake 1 hour.  Remove from oven and allow to cool about 10 minutes.  Reduce oven heat to 350.
  • While potatoes are cooling, melt 1 T butter in a skillet over medium heat.  Add shallots and cabbage.  Season with salt and pepper. Cook, stirring often, about 5-7 minutes.  Set aside.
  • When potatoes are cool enough to handle, carefully slice off the top third of the potato.  Scoop the insides of potato into a bowl, being careful not to poke a hole in the bottom of the potato. 
  • Add sour cream, shredded cheese, remaining butter and 1/4 C milk to the bowl with the potatoes.  Whip or mash well together.  Stir the cabbage mixture into the potato mixture.  Taste mixture for seasoning and add salt/pepper if needed.
  • Spoon the potato mixture back into the potato shells, letting it pile high on top and place on a baking pan. Bake at 350 for 15-20 minutes.
  • As soon as potatoes come out of the oven, using a spoon or knife, create a little well in the center and place a pat of butter in there.Garnish with scallions before serving.