INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 degrees F. Scrub and dry potatoes. If desired,  rub
with a little vegetable oil or vegetable shortening. Prick in  several
places with a fork. Bake in preheated oven for 1 hour. Reduce  oven
temperature to 350 degrees F. Cook bacon until crisp. Drain and
crumble. In a large saucepan, combine cabbage, water, butter and
caraway seeds. Bring to boil, cover and reduce heat to a simmer.
Simmer until cabbage is tender, about 10 minutes. Remove cabbage
mixture with a slotted spoon and place in a colander. Bring liquid to
a boil; boil until reduced to 1/2 cup. Cut potatoes in half  lengthwise
and allow to cool long enough to handle. Hold with a thick  potholder
or oven mitt and scoop out flesh with bowl of spoon, being  careful to
leave shells intact (about 1/4-inch thick). Mash potato  flesh with
potato masher or beat with an electric mixer. Add drained  cabbage
mixture, half of the bacon and enough of the reduced cabbage  water to
reach desired smooth, mashed-potato consistency. Taste; add  salt and
white pepper as needed. Fill potato shells with mixture.  Bake at 350
degrees F for 20 minutes, sprinkling with remaining bacon  during
during the last 5 minutes of baking.  From article by Cathy Thomas,
Orange County Register, in the Buffalo  News. Typed for you by Joan
MacDiarmid.  Posted to MM-Recipes Digest  by "Rfm"
<Robert-Miles@usa.net> on Sep  26, 98

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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: 40.4mg
Potassium: 196.7mg
Carbohydrates: 8.2g
Fiber: 1.1g
Sugar: <1g
Protein: <1g