Twice Baked Colcannon Potatoes

You’ll be feeling the luck of the Irish with these fully loaded savory spuds. Twice Baked Colcannon Potatoes combines the humble and comforting kale and green onion staple of Ireland with the personal sized comfort of baked potatoes. Plus, bacon, because bacon really does make everything better.

Twice Baked Colcannon Potatoes

Potatoes are the ultimate chameleons of the food world. This humble tuber can be dressed up in a thousand different ways, each one delicious and comforting. Whether their crispy and airy Rosemary Potato Chips or these cheesy filled potatoes, there’s a reason the potato is a true comfort food.

Why You’ll Adore This Recipe

Nothing bad ever starts with potatoes, bacon, and cheese, including these Twice baked Colcannon Potatoes. With just a handful of really basic ingredients, these cheesy potatoes will have you blasting your favorite Flogging Molly songs as you dive in.

Twice Baked Colcannon Potatoes
  • Easy Process – There is nothing complicated about making twice baked potatoes. This twice baked potato recipe combines the simple process of baking, stuffing, and baking again with a quick sauté of a few veggies.
  • Make Ahead – These potatoes can be made a couple of days in advance and stored in the refrigerator until you are ready to bake and serve.
  • Customizable – the Irish colcannon in these twice baked potatoes can be made completely vegetarian. You can also swap out the kale for a few other things. Have fun making it completely your own!
  • Family Friendly – This is a great way to get your kids try new vegetables. Kale is not the predominant flavor in these cheesy spuds but does provide texture.

What is Irish Colcannon?

Of all the foods to come out of Ireland, colcannon has always been my favorite. It’s easy to make and turns mashed potatoes into something completely new. It’s all about texture and bringing fresh flavors to an otherwise heavy dish.

Colcannon Twice Baked Potatoes

Traditional colcannon is made with just a few basic ingredients, potatoes, butter, milk, and either kale or cabbage. Some variations will include green onions or leeks while others might add ham, Irish bacon, or salt pork. While here in the United States we associate colcannon with St. Patrick’s Day, this traditional Irish dish is served year-round, but especially at Halloween where little trinkets are hidden in the mash.

Ingredients For Colcannon Twice Baked Potatoes

These cheesy bacon kissed potatoes will have even the most kale adverse diving in. Simple ingredients come together to create the ultimate twice baked potato.

Colcannon Ingredients
  • Potatoes – Save the Yukon golds for your mashed potatoes and reach for the versatile russet.
  • Butter Pick a high-quality butter for this recipe as it adds richness and creaminess to the final dish. Also go for unsalted butter so you can control the final flavor.
  • Sour Cream – Adds tang and creaminess as well as keeps these potatoes moist but not wet.
  • Kale – All hail the kale! Curly leaf or Tuscan kale work in this recipe. Use what you like or what you have.
  • Bacon – Smoky, salty, and a potato’s favorite sprinkle, these add savory pop to the kale. Pick a thick cut bacon for this recipe.
  • Leeks – Delicate and sweet, these give a mild onion flavor to the finished twice baked potatoes.
  • Scallions – Gives a pop of freshness to break up the richness of the potatoes.
  • Broth – Either chicken or vegetable broth will work. Helps wilt down the kale and add a little savory flavor.
  • Salt and Pepper – Potatoes love salt and pepper. Go like on the salt as the cheese and bacon both pack their own.
  • Irish Cheddar Adds a sharp, nutty flavor and help give the potatoes their final golden finish.
  • Egg Yolk – This gives this potato recipe an airy, light, and slightly souffle like texture.
Colcannon Twice Baked Potatoes

How to Make Twice Baked Colcannon Potatoes

Whether you’re looking for the perfect sidekick to steak night or something to serve for St. Patrick’s Day, these cheesy bacon topped potatoes are both easy and delicious. They’re special enough to serve for a Sunday dinner, but with the ability to make these ahead, make a great addition to any sort of weekly meal prep.

  • Bake – Give those spuds some love. The skin of potatoes are equally as delicious as the filling. Rub them down with olive oil and sprinkle them with kosher salt. Don’t forget to poke a few holes in them with a fork. They will bake at 400 degrees for about an hour or until they’re fork tender.
Baked Potatoes
  • Sauté – While your potatoes are baking, make the kale mixture. Sauté your bacon until it is beginning to brown and has rendered its fat. Remove some from the pan and reserve for topping. Add in the cleaned leeks and sauté for another few minutes until they’re soft. Add in the kale and broth and continue to stir until the kale has wilted down and most of the liquid has evaporated. Let cool.
  • Slice – Allow your potatoes to cool enough to handle. Slice them in half.
  • Scoop – Use a grapefruit spoon or melon baller to scoop out the insides of your potatoes, leaving about a 1/2″ inch boarder.
  • Mix – Use a ricer or potato masher to mash your potatoes. Stir in the softened butter and sour cream. Fold in the kale mixture, green onions, and shredded cheese.
  • Fill – Use a spoon to fill up those potatoes and top them off with additional bacon and shredded cheese.
  • Take Two – Pop your studly spuds back into the oven and let them bake until they’re golden and bubbly. Garnish with a little extra chopped scallion.

Variations

There are as many variations on colcannon as there are varieties of potatoes. Here are a few ideas on how to switch up the flavor profile a little.

Twice Baked Potatoes
  • Vegetarian – These potatoes can be made completely vegetarian and make a great side dish or main. Skip the bacon and add a tablespoon of butter to your sauté pan when you’re cooking your leeks and kale. Use vegetable broth to help wilt them down.
  • Ham – Skip the bacon and add ham to this twice baked potato recipe. You can eve add diced Canadian bacon.
  • Cabbage – Swap out the kale for cabbage. Savoy cabbage will cook up quickly and give you a more delicate texture, but the humble green cabbage is equally as delicious.
  • Cheese – You don’t have to use Irish cheddar in this recipe. Any sharp cheddar will work just fine. Gruyere would also be delicious.

I Have a Hole in My Potato Skin, Now What?

Twice-Baked Colcannon Potatoes

It’s happened to all of us at some point or another. Whether you’re making twice baked potatoes or potatoes skins, you go in for the scoop and get a little too close to the skin. Don’t panic! You have options.

If you are making smaller twice baked potatoes and cutting the top off, save that top. Invert it and use it as a patch on the inside of your potato skin and then continue with the filling process.

Is there anything more comforting than a casserole? Noone has to actually know you planned on making individual twice baked potatoes. Simply add your colcannon filling to a casserole dish, top with cheese and bacon, and bake until bubbly and delicious.

Storage

Twice baked potatoes are the ultimate make ahead, especially these colcannon twice baked potatoes. The kale/leek portion of these stuffed potatoes can be made two days ahead. Keep it stored in an airtight container and allow it to come to room temperature before mixing into the potato portion.

Twice Baked Potatoes

Once you have filled your potato boats, place them on either a plate or baking sheet and cover them with plastic wrap or foil. You can keep them in the refrigerator for up to four days. The baking time will take a little longer if you bake them straight from the fridge, or you can allow them to come to room temperature.

Tips From the Beach

Twice baked potatoes are all about texture. Here are my top three tips to achieve creamy and dreamy twice baked potatoes.

Colcannon Twice-Baked Potatoes
  • Don’t Over Mix – No one wants gummy potatoes. Using a ricer is my favorite method to achieve perfectly creamy and fluffy potatoes, but a good old potato masher also works.
  • Liquids – You want your twice baked potatoes creamy, but not overly wet. You can always drizzle in some milk if your potatoes seem a little dry. Keep in mind that for these colcannon twice baked potatoes the kale and leek mixture is also adding moisture.
  • Egg Yolk – To give your twice baked potatoes a truly decadent texture, add a beaten egg yolk. You will want one yolk for every 2-3 potatoes.

For more easy side dishes make sure to check out Mexican Street Corn Pasta Salad and Mediterranean Farro Salad with Grilled Vegetables.

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Twice Baked Colcannon Potatoes

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The flavors of a traditional colcannon with kale and leeks is combined in these cheesy twice baked potatoes. 

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Irish

Ingredients

Units Scale
  • 34 russet potatoes, medium, scrubbed
  • 3 slices thick-cut bacon, diced
  • 2 cups kale, stemmed and finely chopped, about 1 bunch
  • 2 leeks, white and light green portion only, cleaned and finely sliced
  • 4 scallions, chopped
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sour cream
  • 1/4 cup chicken or vegetable broth
  • 1 1/4 cup Irish cheddar, hand grated
  • 1 egg yolk, whisked
  • salt and pepper to taste
  • olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Poke several holes in your potatoes with a fork. Coat them in olive oil and sprinkle kosher salt on them.
  3. Bake for 45-60 minutes, or until fork tender. Allow to cool enough to handle.
  4. While the potatoes are baking, heat a skillet over medium heat and add bacon. Cook until slightly crispy and the fat has rendered. Remove some of the bacon and allow to drain on a paper towel lined plate. Reserve for topping.
  5. Add the leeks. Sauté for 3-5 minutes until they are tender and a brighter green. 
  6. Add the kale and broth. Cook until the kale has wilted down and most of the liquid has evaporated. Let cool.
  7. Cut your potatoes in half. Scoop out most of the flesh, careful not to break the skin. A melon baller or grapefruit spoon works great for this.
  8. Either use a masher or ricer to mash your potatoes along with the butter and sour cream. 
  9. Fold in the kale mixture, 1 cup of cheese, and most of the green onions. 
  10. Taste and season with salt and pepper. 
  11. Fold in the egg yolk.
  12. Fill your potato boats. Top with reserved bacon and cheese.
  13. Bake your potatoes in a 350 degree oven for 15 minutes or until they are golden and bubbly.
  14. Garnish with reserved green onions.

Notes

  • These potatoes can be made up to four days in advance and then baked when ready to serve.
  • You can make this recipe completely vegetarian by omitting the bacon. Add a tablespoon of butter when sauteing your leeks and kale and use vegetable broth. 

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