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| Water Street Brewery Stuffed New Potatoes
Categories: Green Onion, Potato, Parsley, Onion, Cheese, Cabbage, Butter, Garlic, Basil, Cream, Sour cream, Cream Cheese, Stuffed
2 pounds of new potatoes
1/2 cup of finely chopped green cabbage
1/4 cup of finely chopped onion
1 tablespoon of freshly minced garlic
1 tablespoon of butter
6 ounces of Cream cheese, room temperature
1 tablespoon of sour cream; room temperature
2 ounces of shredded Gruyere or sharp
1/2 cup of freshly chopped parsley plus
3 Whole green onions; diced
1/4 teaspoon of freshly chopped basil |
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The next is from Simon Haxter, restaurant manager: Halve and core potatoes, leaving about 1/2 inch of potato on skin. Place potatoes in mixing bowl and set potato shells on baking sheet. Preheat oven to 450ºF. In a small pan, sauté cabbage, onion and garlic in butter until cabbage is limp and onions taste sweet. Add to reserved potato whites along with remaining ingredients. Mash until well mixed, leaving potatoes slightly lumpy. Stuff skins with mixture, leaving a slight mound. Bake 3 to 6 minutes or until warmed through and golden on top. Potatoes can be heated in the microwave by cooking 4 at a time 1 to 1 1/2 minutes on medium- high power. Garnish with parsley. Makes 8 servings Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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