Irish Stuffed Baked Potato
This Irish baked potato is a marriage of colcannon and stuffed potato. It's a meal in itself or with a side with meat.
baking potatoes
2
large
finely chopped cabbage
1 ½
cups
finely chopped onion
½
cup
bacon, chopped
4
slices
milk
½
cup
butter
¼
cup
ground black pepper
¼
teaspoon
salt to taste
shredded Cheddar cheese, divided
¾
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  Scrub potatoes, pierce several times with a fork, and place on a microwave-safe plate. Cook potatoes in the microwave on high for 5 minutes; turn over and continue cooking until soft, about 5 minutes more. Scoop potato flesh into a medium bowl; reserve potato skins.
  Cook and stir cabbage, onion, and bacon in a large skillet over medium heat until vegetables are soft, about 10 minutes. Stir in milk, butter, pepper, and salt until incorporated. Add potato flesh and 1/2 cup Cheddar cheese; cook and stir, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
  Remove the skillet from heat. Pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining 1/4 cup Cheddar cheese.
  Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
