Colcannon is typically a hearty Irish dish with sauteed cabbage swirled in creamy mashed potatoes. I had a little fun with this dish today and turned it into a Twice Baked Colcannon-Stuffed Potato. Sweet potato for me, white potato with extra cheese for Dave,
It’s perfect for St. Patrick’s Day! With all recipes, have fun with it. Use kale instead of, or along with, the cabbage. I added caraway seeds for a little extra cabbage’ness, you can skip them or replace with cumin seeds. Choose your favorite cheese and sub in a dairy-free one as desired.
These Twice Baked Colcannon-Stuffed Potatoes are a great way to sneak in more greens!
Happy eating,
~Monique
Twice Baked Colcannon-Stuffed Potato
4 potatoes (I used 2 white, 2 sweet and mixed them separately)
4 heaping cups thinly sliced napa cabbage (or cabbage and kale mix)
1 leek, cleaned and sliced thin (both white and green parts)
1 shallot, sliced thin
2 tbls ghee or olive oil
1 tsp salt
1 tsp black pepper (adjust to your liking)
1 tsp caraway seeds
1 cup cheese (I used a shredded Monterey jack for the white potato, Manchego for the sweet)
Preheat the oven to 400 degrees. Scrub the potatoes, place on an oven-proof pan. Poke once or twice with a knife. Bake until tender ~around 40 minutes.
Melt 1 tablespoon of ghee in a large skillet over medium heat. Add the leeks and shallot, and saute for a few minutes to begin to soften. Add in the cabbage, salt, pepper and caraway seeds. Cover and let saute on low for 10 minutes until soft, tossing a few times to ensure nothing gets too browned. When you lift the lid to stir, allow the condensation to drip into the pan; if the pan is super dry, add in 1/4 cup broth or water. Set aside until the potatoes are done.
When the potatoes are done, let them cool slightly. Slit open the top and scoop out the insides leaving just enough flesh on the skins to hold their shape. Leave the skins on the pan.
Mix the potato flesh with the cooked cabbage; option to push the potato flesh through a potato ricer or just mash with a fork. Add half of the cheese and mix well.
NOTE: I mixed half of the cabbage with the two sweet potatoes and half with the white potatoes.
Spoon the filling back into the potato skins. Top with remaining cheese. Place back in the oven and bake f or about 20-25 minutes until warmed through. Turn the broiler on high, and broil for a minute or two to brown the cheese if desired. Enjoy theTwice Baked Colcannon-Stuffed Potato.
0