medtran49
Forum GOD!
I'm not going to get these made before the challenge ends so am posting without a picture.
Ingredients
4 large russet potatoes (8 to 10 ounces each)
2 tsp EVOO
1-1/4 tsp kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 scallions
4 ounces aged Irish cheddar cheese (or sharp)
8 Tbsp (1 stick) unsalted butter, divided
1 cup milk or cream
1 tsp dried mustard powder
Freshly ground black pepper
1 bay leaf
1/3 cup diced Irish bacon or 2-3 slices of a peppery bacon (optional if you want a vegetarian version)
Instructions
Cut 4 tablespoons of the unsalted butter into 4 pieces and place in the freezer.
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with foil or parchment paper.
Prick the potatoes all over with a fork and rub the potatoes with 2 tsp EVOO and season with 1 tsp kosher salt. Place directly on the oven rack (place the lined baking sheet on a lower rack if desired to catch any drippings). Bake, turning over halfway through, until they are soft and give easily when gently squeezed with an oven mitt, 50 to 60 minutes total.
Prepare the filling ingredients while you are waiting for potatos to bake. Cut the core from the savoy cabbage, then finely chop the leaves (about 3 cups). Thinly slice the scallions, keeping the white and light green parts separate from the dark green parts. Grate the cheddar cheese on the large holes of a box grater.
In an 8 to 10 inch skillet over medium heat, cook the bacon until crispy and remove to drain on paper towels, leaving the grease. If there's a lot, remove some. Then, place 2 tablespoons unsalted butter into the pan. Allow the remaining 2 tablespoons unsalted butter to sit at room temperature. Still over medium heat, add the cabbage, white and light green parts of the scallions, and 1/4 teaspoon of the kosher salt. Cook, stirring frequently, until the cabbage begins to brown and wilt, 5 to 6 minutes. Add the dark green scallion parts, 1 cup milk or cream, 1 teaspoon dried mustard powder, and 1 bay leaf. Bring to a simmer. Cover, reduce the heat to low, and cook until the cabbage is fall-apart tender, 20 to 25 minutes (the liquid may look curdled). Remove the pan from the heat and let sit covered to keep warm.
When the potatoes are ready, allow to cool until you can handle them with a kitchen towel or pot holder. Cut a large oval in the upper surface of the potatoes with a serrated knife. Scrape the potato flesh from the tops with a spoon into a medium bowl. Discard the skin from the top piece you cut out. Scoop out the flesh from the bottom portion of the potatoes into the same bowl, leaving a 1/4-inch-thick shell around the bottom and sides. Place the potato shells on the baking sheet cut-side up.
Pass the potato flesh through a ricer or food mill into a large bowl, or just use a potato masher until well mashed. Add the 2 Tbsp room temperature unsalted butter and stir to combine. Using a slotted spoon, transfer the cabbage and scallions to the bowl of potatoes, making sure to discard the bay leaf. Stir to combine, gradually stirring in enough milk from the saucepan until you have a silky-smooth mash (you may not need all of the milk).
Add the cheese and bacon bits to the potato mixture and stir to combine. Taste and season with kosher salt and black pepper as needed.
Spoon the potato mixture into the potato shells, packing it in and mounding it high. Place 1 tablespoon of the frozen butter into the center of each stuffed potato, leaving the top of the butter exposed. Run the tines of a fork lengthwise through the top of the potato filling to add rough edges.
Place the stuffed potatoes on the lined baking sheet and bake at 375 F until the edges are browned and the filling is hot, 20 to 30 minutes.
Ingredients
4 large russet potatoes (8 to 10 ounces each)
2 tsp EVOO
1-1/4 tsp kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 scallions
4 ounces aged Irish cheddar cheese (or sharp)
8 Tbsp (1 stick) unsalted butter, divided
1 cup milk or cream
1 tsp dried mustard powder
Freshly ground black pepper
1 bay leaf
1/3 cup diced Irish bacon or 2-3 slices of a peppery bacon (optional if you want a vegetarian version)
Instructions
Cut 4 tablespoons of the unsalted butter into 4 pieces and place in the freezer.
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with foil or parchment paper.
Prick the potatoes all over with a fork and rub the potatoes with 2 tsp EVOO and season with 1 tsp kosher salt. Place directly on the oven rack (place the lined baking sheet on a lower rack if desired to catch any drippings). Bake, turning over halfway through, until they are soft and give easily when gently squeezed with an oven mitt, 50 to 60 minutes total.
Prepare the filling ingredients while you are waiting for potatos to bake. Cut the core from the savoy cabbage, then finely chop the leaves (about 3 cups). Thinly slice the scallions, keeping the white and light green parts separate from the dark green parts. Grate the cheddar cheese on the large holes of a box grater.
In an 8 to 10 inch skillet over medium heat, cook the bacon until crispy and remove to drain on paper towels, leaving the grease. If there's a lot, remove some. Then, place 2 tablespoons unsalted butter into the pan. Allow the remaining 2 tablespoons unsalted butter to sit at room temperature. Still over medium heat, add the cabbage, white and light green parts of the scallions, and 1/4 teaspoon of the kosher salt. Cook, stirring frequently, until the cabbage begins to brown and wilt, 5 to 6 minutes. Add the dark green scallion parts, 1 cup milk or cream, 1 teaspoon dried mustard powder, and 1 bay leaf. Bring to a simmer. Cover, reduce the heat to low, and cook until the cabbage is fall-apart tender, 20 to 25 minutes (the liquid may look curdled). Remove the pan from the heat and let sit covered to keep warm.
When the potatoes are ready, allow to cool until you can handle them with a kitchen towel or pot holder. Cut a large oval in the upper surface of the potatoes with a serrated knife. Scrape the potato flesh from the tops with a spoon into a medium bowl. Discard the skin from the top piece you cut out. Scoop out the flesh from the bottom portion of the potatoes into the same bowl, leaving a 1/4-inch-thick shell around the bottom and sides. Place the potato shells on the baking sheet cut-side up.
Pass the potato flesh through a ricer or food mill into a large bowl, or just use a potato masher until well mashed. Add the 2 Tbsp room temperature unsalted butter and stir to combine. Using a slotted spoon, transfer the cabbage and scallions to the bowl of potatoes, making sure to discard the bay leaf. Stir to combine, gradually stirring in enough milk from the saucepan until you have a silky-smooth mash (you may not need all of the milk).
Add the cheese and bacon bits to the potato mixture and stir to combine. Taste and season with kosher salt and black pepper as needed.
Spoon the potato mixture into the potato shells, packing it in and mounding it high. Place 1 tablespoon of the frozen butter into the center of each stuffed potato, leaving the top of the butter exposed. Run the tines of a fork lengthwise through the top of the potato filling to add rough edges.
Place the stuffed potatoes on the lined baking sheet and bake at 375 F until the edges are browned and the filling is hot, 20 to 30 minutes.
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