The flavor of the cabbage mellows considerably while the Emmentaler cheese gives a tangy spark to these twice-baked potatoes.
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
- 5 russet potatoes (about 3-3/4 pounds total), scrubbed clean
- 1/4 cup (1/2 stick) unsalted butter
- 2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced
- 1/4 cup (1/2 stick) salted butter, softened and cut into small pieces
- 1/4 cup heavy cream, half-and-half, or milk
- Salt and freshly ground pepper
Preparation:
Preheat oven to 400 degrees F.
With the tines of a fork, poke a few holes in each potato. Place them in a baking pan and bake for 1 hour. Remove from the oven and set aside until cool enough to handle, about 10 minutes.
While the potatoes are baking, prepare the cabbage: In a large saute pan, melt the unsalted butter over medium-low heat. Add the cabbage, stir to coat with the butter, and cover. Cook, stirring occasionally, until cabbage is wilted but still has some crunch, about 15 minutes. If the cabbage begins to brown, add a little water or chicken stock to the pan, stir, and cover once again. Set aside.
Cut the potatoes in half lengthwise. Into a mixing bowl, gently scoop out the potato flesh, leaving a 1/4-inch-thick shell. Add the salted butter, 1 cup of the Emmentaler cheese, and the cream. Mix on medium-high speed or beat vigorously with a wooden spoon until the ingredients are blended and are smooth and creamy. Add salt and pepper to taste. If the mixture is not silky smooth, add a little more cream, 1 tablespoon at a time.
Divide the potato mixture among 8 of the potato skins. (Save the remaining 2 skins for another use, or smear them with a little butter and salt for a tasty snack.) Gently spoon about 1/4 cup of the cabbage over the top of each potato. Distribute the remaining 1 cup cheese over the potatoes. (At this point, you can cover the potatoes with foil and refrigerate them for as long as 24 hours. Bring to room temperature before baking.)
Bake for 15 minutes or until heated through. Turn the oven to broil and finish the potatoes under the broiler, until the cheese is bubbling, 2 to 3 minutes. Serve hot.
Yield: 4 to 8 servings
Note: You may substitute Gruyere, Swiss, or Fontina for the Emmentaler cheese.
Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.
With the tines of a fork, poke a few holes in each potato. Place them in a baking pan and bake for 1 hour. Remove from the oven and set aside until cool enough to handle, about 10 minutes.
While the potatoes are baking, prepare the cabbage: In a large saute pan, melt the unsalted butter over medium-low heat. Add the cabbage, stir to coat with the butter, and cover. Cook, stirring occasionally, until cabbage is wilted but still has some crunch, about 15 minutes. If the cabbage begins to brown, add a little water or chicken stock to the pan, stir, and cover once again. Set aside.
Cut the potatoes in half lengthwise. Into a mixing bowl, gently scoop out the potato flesh, leaving a 1/4-inch-thick shell. Add the salted butter, 1 cup of the Emmentaler cheese, and the cream. Mix on medium-high speed or beat vigorously with a wooden spoon until the ingredients are blended and are smooth and creamy. Add salt and pepper to taste. If the mixture is not silky smooth, add a little more cream, 1 tablespoon at a time.
Divide the potato mixture among 8 of the potato skins. (Save the remaining 2 skins for another use, or smear them with a little butter and salt for a tasty snack.) Gently spoon about 1/4 cup of the cabbage over the top of each potato. Distribute the remaining 1 cup cheese over the potatoes. (At this point, you can cover the potatoes with foil and refrigerate them for as long as 24 hours. Bring to room temperature before baking.)
Bake for 15 minutes or until heated through. Turn the oven to broil and finish the potatoes under the broiler, until the cheese is bubbling, 2 to 3 minutes. Serve hot.
Yield: 4 to 8 servings
Note: You may substitute Gruyere, Swiss, or Fontina for the Emmentaler cheese.
Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.
