Description
These Twice-Baked Colcannon Potatoes are a cozy, comforting twist on the classic Irish dish. Creamy mashed potatoes mixed with cabbage and green onions are tucked into crisped potato skins, then baked to golden perfection.
Ingredients
Scale
- 4 large russet potatoes
- 1 ½ cups finely shredded green cabbage
- 4 stalks green onions, thinly sliced
- 6 tablespoons butter
- ½ cup milk, warm
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake whole potatoes for 45–50 minutes until fork-tender. Let cool slightly.
- While baking, sauté cabbage in 1 tablespoon butter until soft. Set aside.
- Slice tops off cooled potatoes and gently scoop out the flesh into a bowl, leaving skins intact.
- Mash the potato flesh with remaining butter, warm milk, salt, and pepper.
- Stir in sautéed cabbage and green onions until just combined.
- Brush potato skins with olive oil and place on the baking sheet.
- Spoon the mixture back into the shells, mounding it slightly.
- Bake filled potatoes for 15–20 minutes until tops are golden and heated through.
- Garnish with extra green onions or a pat of butter if desired.
Notes
- Use starchy potatoes like russets for fluffier mash.
- Don’t overmix the mash to avoid a gluey texture.
- Potatoes can be assembled ahead and baked just before serving.
- Add shredded cheese to the filling for extra richness.
Nutrition
- Serving Size: 1 potato
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Keywords: twice-baked potatoes, colcannon, Irish recipe, stuffed potatoes, vegetarian comfort food