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| 2 x ca. 450 g | New potatoes;, (ranging from 1 1/2 to 3 inches in diameter), cooked with skins on (do not peel) |
| 1/2 Tasse | Finely chopped green cabbage |
| 1/4 Tasse | onion finely chopped |
| 1 Esslöffel | Freshly minced garlic |
| 1 Esslöffel | butter |
| 6 x ca. 30 g | cream cheese room temperature |
| 1 Esslöffel | sour cream room temperature |
| 2 x ca. 30 g | Shredded Gruyere or sharp white cheddar cheese |
| 1/2 Tasse | Freshly chopped parsley plus fresh chopped parsley to garnish |
| 3 | Whole green onions; diced |
| 1/4 Teelöffel | basil freshly chopped |
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The next is from Simon Haxter, restaurant manager:
Halve and core potatoes, leaving about 1/2 inch of potato on skin. Place potatoes in mixing bowl and set potato shells on baking sheet.
Preheat oven to 450 degrees. In small pan, saute cabbage, onion and garlic in butter until cabbage is limp and onions taste sweet. Add to reserved potato whites along with remaining ingredients. Mash until well mixed, leaving potatoes slightly lumpy. Stuff skins with mixture, leaving a slight mound.
Bake 3 to 6 minutes or until warmed through and golden on top. Potatoes can be heated in the microwave by cooking 4 at a time 1 to 1 1/2 minutes on medium- high power. Garnish with parsley. Makes 8 servings
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