This recipe was published in the LA Times in a list of "St. Paddy's Day" recipes. It's different than other twice-baked potatoes in that it has a lot of vegetables, and no cheese, sour cream, and very little butter. They are delicious and have given me ideas for using other vegetables in twice-baked potatoes (maybe mushrooms, carrots, brussels sprouts, etc...). Note that this recipe also uses 1 extra potato so the shells will be mounded very high.
They can be made a day ahead and refrigerated, tightly covered.
5 large baking potatoes
4 cups chopped cabbage, about 1/2 small head
1 cup chopped leeks
1 tablespoon olive oil
1/4 cup chicken broth (or vegetarian broth)
Salt
1/2 cup warm nonfat milk
Freshly ground pepper
1 tablespoon melted butter
Paprika
Chopped chives, for garnish
Scrub potatoes beneath cold running water and pat dry with paper towels. Pierce each potato several times with fork. Bake at 425 degrees until potatoes are fork tender, about 1 hour.
While potatoes bake, saute cabbage and leeks in skillet coated with nonstick cooking spray over medium heat until vegetables begin to wilt, about 2 minutes. Add chicken broth. Cover and steam until cabbage turns bright green and tender, about 10 minutes. Season with 1/2 teaspoon salt.
Remove potatoes from oven and cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes and add to bowl. Process potato pulp through potato ricer. Stir in milk. Add cabbage and leeks. Season to taste with salt and pepper.
Spoon potato mixture into 4 shells, dividing evenly. Brush tops of potatoes with melted butter, then sprinkle with dash paprika and bake at 425 degrees until tops are lightly browned, 20 to 25 minutes. Garnish with chives.
