Colcannon Inspired Twice Baked Potatoes - Twice baked potatoes, whipped together with cabbage, cheese and of course, melted butter as a nod to the traditional Colcannon.
Okay, okay, get off my back, I said it was Colcannon Inspired. I'm talking to you, you know who you are. You're the one, making a face at my recipe saying "that's not colcannon". Yup. You.
So, here's the thing, up until I started blogging I didn't even know what Colcannon was. From what I have learned and forgive me if I'm wrong, traditional Colcannon is potatoes whipped together with kale and green onions and sometimes cabbage. When it's served there is a well in the center for melted butter. I think that about covers it.
As I started thinking about St. Patrick's Day recipes, I thought about making Colcannon. One problem, I flippin' hate kale. I mean, HATE, all caps, I truly mean it, HATE. I've tried it and no, don't tell me if I just try it "Insert Way", I'll like it. I won't. I've tried it every which way I can. I'm done. I officially don't give a flying leap about stupid kale.
Since all of us faux Irish (I do have some Irish in my blood line, my maiden name is Bailey) seem to prepare cabbage around the big day, I opted for cabbage. I didn't come up with that, I saw a lot of people using cabbage. I also read a lot of comments on those blogs from the haters, letting them know it's not traditional. I'm aware. No need to leave me a nasty comment. Nice comments, sure, comment away. You want to comment you think I'm awesome, go right ahead. But so help me, if I read one comment that says traditional Colcannon doesn't use cabbage. I know!
I've had a few requests lately for twice baked potatoes, so I thought this would be the perfect way to transform a traditional recipe into something a little less traditional. And so the Colcannon INSPIRED Twice Baked Potatoes were born.
I have to be honest, I actually made a trial run of these last week and I made them quite different. Last week I used leeks. I also cooked the leeks and cabbage in the same pan I browned sausage in. I thought it would give great flavor. You know what it did? It gave good flavor BUT it also made everything a really nasty, unappealing color. I thought it was a total fail and then I decided today, to give it a go again. This time I cooked my sausage in the oven and since I didn't have leeks, I used shallots and cabbage. I have to say, I'm kind of glad I messed up the first time, because I like this version better.
I served these Colcannonn Twice Baked Potatoes with sausage for a complete meal. If you are looking for a dessert to finish off your St. Patrick's Day meal, be sure to give my Baileys Irish Cream Brownies a try!
Colcannon Inspired Twice Baked Potatoes Notes:
- You can use regular butter but I opted to use KerryGold butter
- I've made these both with KerryGold Sweet Cheddar and also regular shredded cheddar
- Feel free to use kale (excuse me while I gag) in place of cabbage
- Feel free to add leeks to the pan when cooking cabbage and shallots
- Be sure to season each component with salt and pepper
- Amount of cheese can be adjusted to your liking
Twice baked potatoes get a bit of an Irish twist by adding a little twist of colcannon.
- 4 large russet potatoes
- 1 large shallot, diced
- 2 cups chopped cabbage
- 5 T butter divided + extra for finishing
- ½ C sour cream
- ½ C shredded cheddar cheese
- ¼ C milk
- 2 green onions (scallions), chopped
Preheat oven to 400.
Scrub potatoes clean. Place directly on rack in oven and bake 1 hour. Remove from oven and allow to cool about 10 minutes. Reduce oven heat to 350.
While potatoes are cooling, melt 1 T butter in a skillet over medium heat. Add shallots and cabbage. Season with salt and pepper. Cook, stirring often, about 5-7 minutes. Set aside.
When potatoes are cool enough to handle, carefully slice off the top third of the potato. Scoop the insides of potato into a bowl, being careful not to poke a hole in the bottom of the potato.
Add sour cream, shredded cheese, remaining butter and ¼ C milk to the bowl with the potatoes. Whip or mash well together. Stir the cabbage mixture into the potato mixture. Taste mixture for seasoning and add salt/pepper if needed.
Spoon the potato mixture back into the potato shells, letting it pile high on top and place on a baking pan. Bake at 350 for 15-20 minutes.
As soon as potatoes come out of the oven, using a spoon or knife, create a little well in the center and place a pat of butter in there.
Garnish with scallions before serving.
- Top with additional cheese before baking
- Use kale instead of cabbage
- Use leeks instead of shallot
- Use an Irish Sweet Cheese instead of regular cheddar
- Use Irish butter