Emmentaler and Savoy Cabbage-Stuffed Potatoes

      5 russet potatoes (about 3 3/4 pounds total), scrubbed clean

      1/4 cup (1/2 stick) unsalted butter

      2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced

      1/4 cup (1/2 stick) salted butter, softened and cut into small pieces

      8 ounces Emmentaler cheese, coarsely grated (about 2 cups; or use Gruyere, Swiss or Fontina)

      1/4 cup heavy cream, half-and-half, or milk

      Salt and freshly ground pepper

      Preheat the oven to 400 degrees.

      With the tines of a fork, poke a few holes in each potato. Place them in a baking pan and bake for 1 hour. Remove from the oven and set aside until cool enough to handle, about 10 minutes.

      While the potatoes are baking, prepare the cabbage: In a large saute pan, melt the unsalted butter over medium-low heat. Add the cabbage, stir to coat with the butter, and cover. Cook, stirring occasionally, until cabbage is wilted but still has some crunch, about 15 minutes.

      If the cabbage begins to brown, add a little water or chicken stock to the pan, stir, and cover once again.

      Set aside.

      Cut the potatoes in half lengthwise. Into a mixing bowl, gently scoop out the potato flesh, leaving a 1/4-inch-thick shell. Add to the mixing bowl the salted butter, 1 cup of the cheese, and the cream, half-and-half or milk.

      Mix on medium-high speed or beat vigorously with a wooden spoon until the ingredients are blended and are smooth and creamy. Add salt and pepper to taste.

      If the mixture isn’t silky smooth, add a little more cream, 1 tablespoon at a time.

      Divide the potato mixture among 8 of the potato skins. (Save the remaining 2 skins for another use, or smear them with a little butter and salt for a tasty snack.) Gently spoon about 1/4 cup of the cabbage over the top of each potato. Distribute the remaining 1 cup cheese over the potatoes. (At this point, you can cover the potatoes with foil and refrigerate them for as long as 24 hours. Bring to room temperature before baking.)

      Bake for 15 minutes, or until heated through. Turn the oven to broil and finish the potatoes under the broiler, until the cheese is bubbling, 2 to 3 minutes. Serve hot.

      Serves 8.

      Per serving: 376 calories; 23 g fat (14 g saturated fat; 55 percent calories from fat); 30 g carbohydrates; 69 mg cholesterol; 191 mg sodium; 13 g protein; 4.5 g fiber.