Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar
By America's Test KitchenPublished on August 22, 2007
Time
2¼ hours
Yield
Serves 4 as main dish, 8 as side
Ingredients
4 russet potatoes (8 to 9 ounces each), scrubbed and driedvegetable oil 8 ounces bacon (8 strips), cut into ½-inch pieces3 tablespoons unsalted butter (melt 2 tablespoons)6 cups savoy cabbage (about ¾ pound) cored and sliced into ½- by 1-inch piecestable salt 2 teaspoons red wine vinegar 6 ounces sharp cheddar cheese, shredded (2 cups)3–4 scallions, sliced thin (about ½ cup)½ cup sour cream ¼ cup half-and-half ground black pepper
Before You Begin
Tender savoy cabbage in our first choice, but the soft outer leaves from a head of regular green cabbage can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, fry bacon in 12-inch skillet over medium heat until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter to bacon fat; heat over medium-high until melted, then 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.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8 inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, cabbage, 1/2 teaspoon salt, 1/4 cup bacon, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and bacon and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
Time
2¼ hoursYield
Serves 4 as main dish, 8 as sideIngredients
4 russet potatoes (8 to 9 ounces each), scrubbed and dried
vegetable oil
8 ounces bacon (8 strips), cut into ½-inch pieces
3 tablespoons unsalted butter (melt 2 tablespoons)
6 cups savoy cabbage (about ¾ pound) cored and sliced into ½- by 1-inch pieces
table salt
2 teaspoons red wine vinegar
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Ingredients
4 russet potatoes (8 to 9 ounces each), scrubbed and dried
vegetable oil
8 ounces bacon (8 strips), cut into ½-inch pieces
3 tablespoons unsalted butter (melt 2 tablespoons)
6 cups savoy cabbage (about ¾ pound) cored and sliced into ½- by 1-inch pieces
table salt
2 teaspoons red wine vinegar
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Ingredients
4 russet potatoes (8 to 9 ounces each), scrubbed and dried
vegetable oil
8 ounces bacon (8 strips), cut into ½-inch pieces
3 tablespoons unsalted butter (melt 2 tablespoons)
6 cups savoy cabbage (about ¾ pound) cored and sliced into ½- by 1-inch pieces
table salt
2 teaspoons red wine vinegar
6 ounces sharp cheddar cheese, shredded (2 cups)
3–4 scallions, sliced thin (about ½ cup)
½ cup sour cream
¼ cup half-and-half
ground black pepper
Why This Recipe Works
In developing our twice-baked potato recipe, we learned that an extra step—scooping out the pulp of the baked potatoes and drying the emptied skins in the oven—made for a crisp shell to house our fillings. Adding just a few tablespoons of butter to the fillings kept their textures hearty and enhanced their flavor. Combined with sour cream and half-and-half, the mixture gained a luxurious texture without being stifled by grease. Finally, the cheese (essential to any twice-baked potato recipe) worked best in two ways: mixed into the filling and sprinkled on top. Broiling the potatoes made for a grand, golden finale.
Before You Begin
Tender savoy cabbage in our first choice, but the soft outer leaves from a head of regular green cabbage can also be used.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, fry bacon in 12-inch skillet over medium heat until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon bacon fat. Add 1 tablespoon butter to bacon fat; heat over medium-high until melted, then 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.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8 inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, cabbage, 1/2 teaspoon salt, 1/4 cup bacon, 1 cup cheese, scallions, sour cream, half-and-half, and pepper to taste.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and bacon and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
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