Stuffed Potatoes with Herbed Cheese Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 - large baking potatoes
  • 7 tablespoons - butter, at room temperature
  • 2 cups - chopped cabbage
  • 1/2 cups - chopped onion
  • 6 ounces - cream cheese, at room temperature
  • 2 tablespoons - sour cream
  • 2 ounces - Gruyere cheese, grated
  • 3 tablespoons - minced parsley
  • 3 - large green onions, minced
  • 2 tablespoons - minced fresh basil (OR 2 tsp. dried basil)
  • 1 cloves - garlic, minced
  • - salt and pepper
  • 1/4 cups - chopped green onion, for garnish
  • Directions:

    Bake potatoes; peel into large bowl and add 5 tablespoons of butter. Whip thoroughly.

    Saute cabbage and onion in 2 tablespoons of butter. Mix into potatoes.

    Beat cream cheese and sour cream until fluffy; add Gruyere, parsley, green onion, basil and garlic. Reserve 1/3 of mixture; mix rest of it with potatoes.

    Add salt and pepper, to taste.

    Arrange on oven proof dish; spoon dollop of reserved mixture on each and chill. Refrigerate (up to 2 days ahead).

    Heat in oven and sprinkle with green onions.

    Brief Description

    Baked potatoes with cabbage, cheeses, and herbs, stuffed and baked. Can be made up to 2 days ahead.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s) 15 min

    Posted By:


    Posted On:

    November 7, 2018

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