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 … Continue Reading →