Colcannon Twice Baked Potatoes Recipe Is How to Irish (7 Ingredients, 30 Minutes) by Donna John
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March just makes you think green and Irish recipes. Colcannon is a traditional Irish recipe made with mashed potatoes and cabbage or kale. This is a fun twist on colcannon that is absolutely delicious. The whole meal, I would shut my eyes after each bite and say mmm. Honestly. This is my new favorite potato recipe.
To make these easy gluten-free colcannon twice baked potatoes you need just a few simple ingredients. Here is your shopping list for this high-protein recipe: russet potatoes, onion, cabbage (check out the health benefits of cabbage), butter, cream cheese, cheddar cheese and half and half. If your potatoes are already cooked, this potato dish cooks in about 20 minutes!
Serve this twice-baked potato recipe with chicken, pork or beef. I served it with crispy chicken breasts and a garden salad drizzled with chive vinaigrette. You could also use smaller potatoes and serve this easy recipe as an appetizer.
Cuisine: Irish / American
Prep Time: 10 minutes
Cook Time: 20 minutes (plus time to cook potatoes)
Total Time: 30 minutes (plus time to cook potatoes)
Servings: 4
Ingredients
- 2 large russet potatoes, baked (I cooked mine in the microwave)
- 1/4 cup chopped onion
- 2 cups finely shredded cabbage
- 4 tablespoons butter (divided)
- 2 ounces (1/4 cup) cream cheese, softened
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup half and half
Here's how to make it:
- Cut the cooked, cooled potatoes in half lengthwise. Carefully scoop out as much of the potato flesh as you can still leaving the skin intact. Put the potato flesh into a bowl and the skins into an oiled casserole dish.
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Heat 1 tablespoon of the butter in a skillet. Add the onion and cabbage. Cook, stirring often, until softened and beginning to brown, about 5 to 7 minutes. Season with salt and pepper.
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Add the remaining butter, cream cheese, shredded cheese and half and half to the potato flesh. Mix well. Instead of half and half, you could use heavy cream or whole milk. Freshly grated cheese melts better than pre-shredded cheese, so grate your own if you can. Don't have cheddar? Try gruyere, Monterey Jack, mozzarella or your favorite cheese.
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Add the cabbage and onions.
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Stir the ingredients together and season with salt and pepper.
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Spoon the mixture back into the potato skins. Bake in a preheated 350-degree F oven for about 20 minutes. Garnish with fresh chives, if desired. Store any leftovers in an airtight container and reheat in the microwave.
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