If corned beef and cabbage isn't your jam on St. Patrick's Day, you can still get your Irish (American-Irish that is) fix in with these Twice Baked Colcannon Potatoes!
As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page
Traditional Colcannon?
Colcannon was not a dish I was familiar with until I became a recipe blogger. Colcannon, I'm lead to believe is basically whipped potatoes with green onions and cabbage or kale incorporated.
I think the authentic version is with kale but like a lot of recipes, there are variations.
There is always a well in the center for a big nob of butter too. I'm not changing that!
For my recipe, I decided to use cabbage instead of kale. I just happen to really like cabbage. You can use either. I find that kiddos tend to like cabbage a little more than kale too.
What is a twice baked potato
It is literally a potato that is baked twice. Go figure.
The way I make them is:
- Bake or air fry potato
- Scoop the potato "guts" into a bowl and whip it together with butter, cheese and whatever else you're using as a mix-in.
- Bake it again
There are many variations of twice baked potatoes. Two of my favorite recipes, in addition to this colcannon version are Air Fryer Twice Baked Potato Recipe & Twice Baked Sweet Potato Recipe
If you are on the hunt for other Irish inspired potato dishes, try these Irish Nachos Pub-Style Potatoes. They make great starters!
Serving Suggestion
I like to pair my air fryer sausage with these buttery twice baked potatoes and finish the meal off with Baileys Irish Cream Brownies! Yum.
Notes and Tips
- You can use regular butter but most recommend a high quality butter like KerryGold
- Try changing up the type of cheddar for different flavor notes
- Use kale instead of cabbage
- Add leeks
- Season each component of the recipe with salt and pepper
- Adjust the amount of cheese to suit your taste
Printable Recipe Card
Twice Baked Colcannon Potatoes
Ingredients
- 4 large russet potatoes
- 1 large shallot, diced
- 2 cups chopped cabbage
- 5 Tablespoon butter divided + extra for finishing
- ½ Cup sour cream
- ½ Cup shredded cheddar cheese
- ¼ Cup milk
- 2 green onions (scallions), chopped
Instructions
- 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.
Notes
- 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
Dorothy at Shockingly Delicious says
Can't wait to make these for my family. They look so tasty.
Ashley @ Wishes & Dishes says
I hate kale too! Even the smell makes me gag LOL OMG these potatoes! Yum!
foodyschmoody says
Finally, someone else who isn't preaching the kale!
debi at Life Currents says
These look so yummy! I love the twist on the traditional colcannon. Everyone will love these!
Jolina says
I didn't know what a colcannon was before today!! These look amazing. I have a love/hate relationship with kale, so leaving them out here is a win for me 🙂 Can't wait to try these.
Janette@CulinaryGinger.com says
We always make colcannon with cabbage in the UK and I love this twist. I would make a meal out of these.
foodyschmoody says
Oh good, so I'm not totally off base w/ the cabbage. I've seen some nasty comments about it. Glad I have your blessing 🙂
Joanne/Wine Lady Cooks says
It's always a fun day in the kitchen when you create a new recipe from a classic. This is delicious!
foodyschmoody says
Thanks Joanne.
kalle says
They look delicious. I love all the cheese!
Nancy Fox says
Yummy Christine. I love twice baked potatoes. Can't wait to try your recipe!
Jamie H says
It's funny how blogging causes us to step out into new recipes and ideas that we wouldn't otherwise! I love your twice baked potatoes, and I know my family would really enjoy them!
foodyschmoody says
So true Jamie, I'm just happy when these new ideas actually work 🙂
Katriza says
I love twice baked potatoes! My husband makes them and our kids love them! I'll have to try this! It sounds so tasty! Can't wait to show my husband this recipe!
Christie says
Seriously? Twice baked colcannon potatoes? And I thought I'd seen it all. These look AHmazing!!!
peter @Feed Your Soul Too says
I really like this twice baked spin. They look super creamy and a good amount of cheese!
Diane Sikora says
Learned something new today! I love twice baked potatoes and these look even more delicious!
Brandy | Nutmeg Nanny says
There really is something about twice baked potatoes! These look incredible!
Emily says
oh yum! i love twice baked potatoes! This and a salad would be such a good meal to have. I have not had them in a while and now really want one!