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Wrap the potatoes in foil and cook until tender, about one hour.
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Unwrap them and slice in half lengthwise then scoop out the centers, leaving about ¼ thick wall left in the skins
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Poke them with a fork (without piercing through the skin) and then brush with the 4 separated tablespoons of melted butter
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Mash the inside of the potatoes with the 6 room temperature tablespoons or Kerry gold butter, the milk, salt, and pepper.
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In a pan sauté the cabbage and shallots until tender and mix into the mashed potatoes with half of the cheddar cheese.
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Put a meatball sliced in half in each potato skin then scoop the potato mixture back into the potato skins and sprinkle the remaining cheese on top and bake on a perforated pan for an additional 15 minutes.
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Remove from the EGG and garnish with scallions and crispy crumbled bacon.
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Serve with sour cream