After having dinner with a bunch of friends last weekend, where the conversation centered around health and sustainable eating, my husband decided it was time to make the move towards vegetarianism that had been on his mind for some time. So, while at the public library the next day, I checked out a stack of beautiful vegetarian-leaning cookbooks. One of them was Ivy Manning’s The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table. Casting about for a recipe that would use ingredients I had on hand, including potatoes and cheese (always on hand in our household), I found an inspired variation on a tried-and-true favorite: the twice-baked potato.
Since this version calls for potatoes and cabbage, the author, Ivy Manning describes it as the perfect vegetarian option for a St. Patrick’s Day feast. Recently, in her own recipe blog, Ivy’s Feast, she wrote about another twice-baked potato variation that would also be appropriate for St. Patrick’s Day: Twice Baked Irish Potatoes with Kale and Stout Onions. Yum. And she even made a cooking video to boot. See it here:
Her technique for baking potatoes is one that I will adopt henceforth: she rubs the skins of the potatoes with olive oil before popping them in a 400˚F oven for about an hour. This make the skins of the potatoes crispy and flavorful, but it also prevents them from becoming so crispy and dry that they crumble when you start fiddling with them to scoop them out and restuff them.
Twice-Baked Potatoes with Cabbage and Edamame
Adapted (for the ingredients I had on hand) from the recipe in The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table
by Ivy Manning.
4 large russet potatoes
1/2 tsp olive oil
2 Tbsp unsalted butter
1/4 cup chopped Leeks
1/4 cup chopped green onions
2 cups chopped green cabbage
1/2 cup frozen shelled edamame, thawed
3/4 cup 2% milk
Salt and freshly ground black pepper
1 cup grated sharp cheddar cheese
1. Preheat oven to 400˚F. Scrub the potatoes. Pat them dry and then rub them with olive oil. Place the potatoes directly on the center rack of the oven. Bake until they give easily when gently squeezed, 45 minutes to an hour. (I always pierce them with a knife to test for doneness). Use a serrated knife to cut off the top quarter of the potatoes and set aside. Reduce oven temperature to 350˚F.
2. While potatoes are baking, you can prepare the filling. Melt 1 Tbsp of butter in a large sautée pan over medium heat. Add the leeks, green onions and cabbage, and cook, stirring frequently, until they soften and begin to brown, about 10 minutes. Add the edamame, stir to combine and remove from heat.
3. Use a soup spoon to scoop off the flesh from the tops of the potatoes and discard the skin. Carefully scoop out the flesh from the center of the potatoes, leaving a 1/4-inch-thick shell on the bottom and sides. Mash the potatoes with the remaining Tbsp of butter and the 2% milk. Gently fold in the leek-cabbage-edamame mixture into the potatoes and season with salt and pepper.
4. Mound the potato mixture into the potato shells and top with grated cheese.
5. Place the potatoes on a baking sheet. Bake in the 350˚F oven until cheese in melted and bubbly, about 20 minutes.