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Twice Baked Colcannon Potatoes

Colcannon Twice Baked 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
  • 3–4 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. 

Find it online: https://beachgirlgrills.com/twice-baked-colcannon-potatoes/