|2 cups / 500 ml||Napa cabbage, sliced|
|4 to 6 slices||Bacon, cooked crispy|
|4 tbsp / 60 ml||Butter|
|to taste / to taste||Salt|
|1 tbsp / 15 ml||Vegetable oil|
DirectionsBake potatoes at 375 degrees for 50 minutes or until fully cooked. Slice cabbage thinly and add to hot frying pan with oil on medium to high heat on stove. Cook for 3 to 5 minutes or until softened and cabbage gets a little color to it, set aside. When potatoes are done let cool until they can be handled, cut in half and scoop out potatoes into a large bowl, leaving skin intact as you will add filling back to potato skin to be baked again. Set skins on baking sheet set aside. In the same large bowl you added the potato to add cooked cabbage, butter, crumbled bacon slices and salt and pepper. Stir up until well mixed. Add stuffing back to potato skins and Bake at 375 degrees for 20 minutes.
This potato recipe is brought to you courtesy of Nicole Bobo.