16 sm. red potatoes
7 tbsp. butter, room temperature
2 c. chopped cabbage
1/2 c. chopped onion
6 oz. cream cheese, room temperature
2 tbsp. sour cream
2 oz. Gruyere cheese, grated
3 tbsp. minced parsley
3 lg. green onions, minced
2 tbsp. minced fresh basil or 2 tsp. dried
1 lg. clove garlic, minced
Salt and pepper
1/4 c. chopped green onions

Preheat oven to 400 degrees. Place potatoes on baking sheet and bake until tender about 40 minutes. Cool slightly, cut in half crosswise. Scoop out pulp leaving 1/4 to 1/8 inch shells. Mash pulp with 5 tablespoons butter.

Melt 2 tablespoons butter in skillet, add cabbage, and onion. Cook until browned, mix into mashed potatoes.

Using an electric mixer - beat cream cheese and sour cream until fluffy. Mix in Gruyere, parsley, 3 minced onions, basil, and garlic. Mix 2/3 of this cheese with potato mixture. Season with salt and pepper. Spoon stuffing into potato shells. Press 2 potato halves together.

Butter a large baking dish - arrange potatoes on sides in prepared dish. Spoon a dollop of reserved cheese mixture over each. Cover and chill at least 1 hour. (Can be prepared 2 days ahead).

Preheat oven to 325 degrees - bake potatoes until heated through 20-30 minutes. Sprinkle with green onions and serve.

Serves 8.