Rating: 5 stars
11 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.

Recipe Summary

50 mins
1 hr 20 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.

  • Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.

  • Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.

  • Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.

Nutrition Facts

509 calories; protein 15.2g; carbohydrates 38.2g; fat 33.5g; cholesterol 79.1mg; sodium 544.8mg. Full Nutrition