Colcannon Twice Baked Potatoes
Irish culture is so rich in food history and full of delicious dishes, especially surrounding celebrations. Almost every St. Patrick’s Day, Jared and I make a traditional Irish meal to celebrate! Occasionally we make Beed Stew over homemade mashed potatoes, but we ALWAYS make Colcannon.
Colcannon is mashed potatoes with cabbage or kale. I personally prefer it with cabbage as that is how my dad has always made it. This year, I wanted to continue the tradition of making Colcannon, but with a twist. That’s how this Colcannon Twice Baked Potatoes recipe came to life!
I typically make Colcannon in bulk, but this year I didn’t want to make large quantities. I took the concept of Twice Baked Potatoes and incorporated my Colcannon recipe (and added bacon)!
Whether you are looking for a fun Irish recipe to celebrate St. Patrick’s Day festivities or looking for an easy and tasty side dish for dinners, these Colcannon Twice Baked Potatoes will be a hit! You can even customize it with your own toppings.
Let’s dive in…
Ingredients
- 3 Russet potatoes
- 1 tsp olive oil
- 1 cup milk
- 3 tbsp unsalted butter
- 1 cup green cabbage, shredded
- 1/3 cup cooked, crumbled bacon
- Salt and black pepper to taste
Instructions
- Preheat oven to 400 F. Line baking sheet with foil, then set aside.
- Brush your washed and dried potatoes with olive oil and a pinch of salt, then stab potatoes with fork in multiple areas. Bake on prepared baking sheet for 40-45 minutes or until potatoes are cooked all the way through. Allow to cool for 5 minutes before next steps.
- Cut each potato down the center (longways). Carefully scoop out the center of each half into a mixing bowl. Leave baked potatoes on baking sheet. Add milk and butter, then whisk until well combined (I like to leave some clumps in the potatoes, while others may prefer a smoother consistency).
- Then stir in the shredded cabbage and all but a tbsp of crumbled bacon until mixed in. Add salt and pepper to taste.
- Spoon a heaping amount of potato mixture into each baked potato skin. Top with remaining bacon, then return to oven for an additional 10 minutes or until tops are a light golden brown.
- Serve warm and enjoy!
