Colcannon Twice Baked Potatoes Recipe: A Tasty Twist on Traditional by Donna John

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.

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 (you could use heavy cream or whole milk)

Here's how to make it:

1. 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.
   
2. 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.
   
3. Add the remaining butter, cream cheese, shredded cheese and half and half to the potato flesh. Mix well.
   
4. Add the cabbage and onions.
   
5. Stir the ingredients together and season with salt and pepper.
   
6. 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.
   
   

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