Twice-Baked Bubble and Squeak Potatoes

by Charlie McCarthy, Sr.

Ingredients

• 4 potatoes
• 1 cabbage
• 4 tbsp butter
• salt
• pepper

Recipe

1. Preheat the oven to 350F.
2. Wash and dry the potatoes and bake in the oven for 1 hour, until cooked through and crisp on the outside.
3. Meanwhile, saute the shredded cabbage in a little butter and a dash of water until tender. Drain off any excess moisture and then season with salt and pepper.
4. Once the potatoes are cooked slice them in half. Scoop out the flesh and transfer it to a mixing bowl. Mash in a couple of knobs of butter with a fork.
5. Add the cabbage, mix well, then taste and adjust the seasoning as necessary. You can add more butter if need be.
6. Now spoon the mashed potato back into the empty shells - it will come above the edges, which is good - and place on a baking tray. Return to the oven for 10-15 minutes, until the tops are golden and crisping.
7. Serve straight away and enjoy.

Enjoy!