Twice Baked Bubble and Squeak Potatoes Recipe
Twice Baked Bubble and Squeak Potatoes Recipe
Got left-over veggies in the fridge? What about fresh ones that need using before they go soft? And a couple of potatoes all sad and lonely in the pantry? Feel like something lighter or wanting a meat-free meal? These twice baked bubble and squeak potatoes tick ALL those boxes.
I made these ones with just some wombok cabbage I had on hand, a quick fry in a few dots of butter until soft, mixed with the scooped out flesh of some baked potatoes; stuffed back into the skins annd then baked again until crisp but the sky is the limit here – add some grated carrot, diced celery, finely chopped onion, chillies, capsicum, anything goes great with potatoes. Maybe spice it up with some chilli powder or garlic powder. And what a great way to clean out the fridge and pantry at the end of the week and deliver something low-fat, satisfying and healthy at the same time!
If you’re feeling super hungry add a steak and you have your protein, carb and veggies all on a plate with hardly any fuss.
Ingredients
4 large scrubbed potatoes
2 cups finely shredded cabbage (I like Wombok the best)
2 tbsp. butter
sea salt and cracked black pepper
Method
Pre-heat oven to 200C/450F. Pierce potatoes several times with a fork and bake for 1 hour.
Heat the butter in a fry pan and cook the cabbage until softened. Season with salt and pepper then transfer to a bowl.
Cut open the potatoes and carefully scoop flesh out and mix with the cabbage. Spoon the mixture back into the potatoes and bake at 180C/350F for 20-30 minutes or until it goes slightly golden and crispy.
Ingredients
- 4 large scrubbed potatoes
- 2 cups finely shredded cabbage (I like Wombok the best)
- 2 tbsp. butter
- sea salt and cracked black pepper
Instructions
- Pre-heat oven to 200C/450F. Pierce potatoes several times with a fork and bake for 1 hour.
- Heat the butter in a fry pan and cook the cabbage until softened. Season with salt and pepper then transfer to a bowl.
- Cut open the potatoes and carefully scoop flesh out and mix with the cabbage. Spoon the mixture back into the potatoes and bake at 180C/350F for 20-30 minutes or until it goes slightly golden and crispy.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
