Baked, Stuffed Potatoes with Bacon, Cabbage and Cheese – Denver Post

Servings: 4-8


  • 4 baked potatoes
  • 8 slices bacon
  • 4 Tablespoons butter, divided
  • 1 medium  onion, chopped
  • 2 Cups shredded cabbage
  • 4-6 Tablespoons milk
  • 2 Cups shredded sharp cheddar cheese
  • salt and freshly ground black pepper to taste


When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl.  Fry the bacon in a saute pan over medium hear for 8-19 minutes or until the bacon is browned and crispy.  Remove the bacon and crumble the strips into the bowl with the potatoes. Discard all bt one tablespoon of bacon fat from the pan.

Add 2 tablespoons of the butter and cook over medium hear.  When the butter has melted and looks foamy, add the onion and cabbage and cook, tossing the vegetables frequently, about 8 minutes or until the cabbage is wilted and lightly browned.  Add the vegetable to the potatoes.

Add remaining 2 tablespoons butter to the bowl.  Gently mash the potatoes with the vegetables and butter.  Mix in enough of the milk to achieve a moist and tender consistency. Fold in most of the grated cheese.  Season to taste with salt and pepper.

Spoon the mixture back inside the potato skins, dividing equally.  When ready to bake, heat the oven to 375 degrees.  Place the filled potato skins on a cookie sheet, sprinkle equal amounts of the remaining cheese on top of each potato and bake for about 15 minutes or until hot and skins are crispy.