Shelly's Recipe

STUFFED NEW POTATOES

Category: Hot

2 lbs new potatoes, cooked with skins on
1/2 cup finely chopped green cabbage
1/4 cup finely chopped onion
1 tbsp mince garlic
1 tbsp butter
6 oz cream cheese, room temperature
1 tbsp sour cream, room temperature
2 oz shredded sharp white cheddar or Gruyere cheese
1/2 cup finely chopped parsley plus fresh chopped parsley to garnish
3 whole green onions, diced
1/4 tsp freshly chopped basil

Have and core potatoes, leaving about 1/2 inch potato on skin. Place pulp in a mixing bowl and set shell on a baking sheet.

Preheat oven to 450. In a small pan, saute cabbage, onion and garlic in butter until cabbage is limp and onions taste sweet. Add to reserved potato pulp along with remaining ingredients. Mash until well blended, leave potatoes slightly lumpy.

Stuff skins with mixture, leaving a slight mound. Bake for 3 to 6 minutes or until warmed through and golden on top. Garnish with parsley. Serves 8

NOTE: Potatoes can be heated in microwave 4 at a time for 1 to 1 1/2 minutes on medium-high powder.