Twice Baked Colcannon Potatoes

Twice Baked Colcannon Potatoes


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Colcannon is an Irish dish that has three of our favorite ingredients: potatoes, cabbage, and butter. Combine that with a traditional American dish of twice-baked potatoes, and you've got an Irish-American masterpiece.

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Chicago, IL

Time needed

20 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4 servings


  • 4 large russet potatoes
  • 1 head of garlic
  • 4 scallions, chopped
  • 1/2 head cabbage
  • 1/2 pound bacon, fried and chopped
  • 4 tablespoons butter
  • 3/4 cup milk
  • 1/3 cup sour cream
  • 1/2 cup shredded Irish cheddar
  • salt and pepper to taste
  • Cooking spray

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Preheat oven to 450 degrees. Scrub your potatoes, spray with cooking spray, and coat with salt. Poke holes in the potatoes using a fork. Place the potatoes in a 9 x 13 glass pan. Chop off the top of the garlic and put it between the potatoes. Use aluminum foil to cover the pan and bake for 1 hour.

While the potatoes are baking, chop up the cabbage and boil it for 2-3 minutes. Drain and run cold water over it.

Turn the oven up to 500 degrees and remove the garlic. Take the olive oil and brush the potato skins. Bake the potatoes uncovered for 10-12 minutes until the skin is crispy.

Remove the potatoes from the oven and allow to cool for 15 minutes. When the are cool, cut lengthwise, not all the way to the bottom. Scoop out the potato and set the skins aside.

In a small bowl, microwave the butter and milk until warm and add to the potatoes. Using a hand mixer, mash the potatoes and add in the boiled cabbage, garlic, sour cream and most of the cheddar. Taste, and add salt and pepper as needed. Stir in the scallions and most of the bacon.

Scoop the potatoes back into the potato skins and top with the rest of the bacon and cheese. Return to the oven and bake for 15-20 minutes until golden brown and the cheese is bubbly and warm. Serve immediately and enjoy!

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