Ingredients
2 large baking potatoes
150 g finely chopped cabbage
120 g finely chopped onion
4 slices bacon, chopped
120 ml milk
60 g butter
0.25 tsp ground black pepper
salt to taste
75 g shredded Cheddar cheese, divided
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
Scrub the potatoes, pierce them several times with a fork, and place them on a microwave-safe plate. Cook the potatoes in the microwave on high for 5 minutes, then turn them over and continue cooking until soft, about 5 minutes more. Scoop the potato flesh into a medium bowl, and reserve the potato skins.
Step 3
In a large skillet over medium heat, cook and stir the cabbage, onion, and bacon until the vegetables are soft, about 10 minutes. Stir in the milk, butter, pepper, and salt until incorporated. Add the potato flesh and 60 g of Cheddar cheese. Cook and stir, breaking up the potato and mashing lightly, until the milk is absorbed, about 5 minutes.
Step 4
Remove the skillet from heat. Pile the potato mixture into the potato skins and place the stuffed potatoes in a baking dish. Sprinkle the potatoes with the remaining 15 g of Cheddar cheese.
Step 5
Bake in the preheated oven until the cheese is bubbly and the potatoes are heated through, about 25 minutes.