Sides/ Spring

Luck of the Irish Colcannon Twice Baked Potatoes

Just in time for St. Paddy’s Day, here’s a simple twist on a classic Irish dish, Colcannon. Colcannon is a traditional dish of mashed potatoes mixed with kale or cabbage and scallions. When there’s a potato mash, I immediately see twice baked potato potential!

Twice baked potatoes are quite possibly my favorite potato preparation. I love the crispy skins with a creamy mash full of goodies and an extra melty cheesy top. For this recipe, I’m using kale, leeks, spring onions, bacon, and lots of Irish cheddar cheese and butter.

Twice baked potatoes are AWESOME as a make-ahead option: assemble everything just up until it needs the final bake, place on a parchment lined baking sheet, cover, stick in the fridge, and bake for about 25 minutes right before serving. I love serving these when I’m hosting because it’s really easy to plan for portions and serving sizes – I make one half per person, so one whole potato per two people.

This recipe takes some time since we’re cooking the potatoes twice, but isn’t a technically hard one. The Colcannon element brings a pop of flavor, texture, and color, which is especially great in the spring. These are perfect for any Easter or St. Patrick’s Day celebration, or just a classic side to a steak dinner.

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Colcannon Twice Baked Potatoes

  • Author: Stirs & Stripes
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes (approx)
  • Total Time: 2 hours
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 large russet potatoes
  • 1/2 lb bacon
  • 1 bunch Dino Kale, cut into ribbons
  • 1 leek, thinly sliced
  • 12 spring onions (or 3 scallions), sliced up into the light green then chopped
  • 2 cups shredded sharp white cheddar (about 8 oz)
  • 1 stick unsalted butter, melted
  • approx 1/2 cup heavy cream

Instructions

  • Bake the potatoes until tender. If you don’t have a favorite method, I set my oven to 425, wash/dry the potatoes then coat with olive oil, salt, and pepper, pierce all over with a fork, and then place on a parchment lined baking sheet. Bake for 50-60 minutes, turning once or twice.
  • Set the potatoes aside to cool slightly until they’re cool enough to handle.
  • While the potatoes are baking, prepare the other filling elements. In a large pan (I prefer cast iron for this) cook the bacon until crispy and then remove. Drain off most of the bacon grease, leaving just a little coating on your pan. Lower the heat to medium low, melt 1 TBS butter and then gently cook the leeks and spring onions until they’re soft, about 10 minutes.
  • Add the Kale, season with salt and pepper, and cook until the Kale is just wilted through. Remove from heat.
  • Cut each potato in half lengthwise, and carefully scoop out the filling to create little “boats” from the skins. Place the potato filling into a large bowl, setting aside each skin back onto a parchment lined baking sheet.
  • Add the melted butter and half of the cream and mash. Adjust butter/cream as needed to create the right mash consistency. I use a potato masher, you could use a stand mixer, ricer, fork, whatever. Just avoid a RUNNY mash – it’s easier to add more butter or milk as you go.
  • Stir in the veggies, 1 cup of the cheese, the chopped bacon, and stir to combine.
  • Spoon the filling back into each potato shell, then top with the remaining cheese.
  • Bake at 350 degrees for about 25 minutes, until the cheese on top is totally melted. You can also broil if you’re short on time or want to get that cheese extra bubbly/browned.

Notes

Twice baked potatoes are AWESOME as a make-ahead option: assemble everything just up until it needs the final bake, place on a parchment lined baking sheet, cover, stick in the fridge, and bake for about 25 minutes right before serving. I love serving these when I’m hosting because it’s really easy to plan for portions and serving sizes – I make one half per person, so one whole potato per two people.

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