Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar

Name: Twice-Baked Stuffed Potatoes with Bacon, Cabbage, and Cheddar
Yield: Serves 4 as main dish, 8 as side
Ingredients: 4 , russet potatoes (8 to 9 ounces each), scrubbed and dried; , vegetable oil; 8 ounces, bacon (8 strips), cut into 1/2-inch pieces; 3 tablespoons, unsalted butter (melt 2 tablespoons); 6 cups, savoy cabbage (about 3/4 pound) cored and sliced into 1/2- by 1-inch pieces; , table salt; 2 teaspoons, red wine vinegar; 6 ounces, sharp cheddar cheese, shredded (2 cups); 3–4 , scallions, sliced thin (about 1/2 cup); 1/2 cup, sour cream; 1/4 cup, half-and-half; , ground black pepper

Side Dishes
Vegetables
Pork
Cheese
Potatoes

Appears in Cook's Illustrated September/October 2004

Could we avoid the usual crunchy vegetables and soggy potato skin?

SERVES 4 as main dish, 8 as side

TIME 2¼ hours

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