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.

Jan Mowbray
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Ingredients

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

Directions

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

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  • 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; 33.5 g total fat; 79 mg cholesterol; 545 mg sodium. 38.2 g carbohydrates; 15.2 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2019
Really delicious! My changes: In a skillet I browned 5 slices thick bacon cut into 1/2 dice until crisp and then removed and set aside. I poured off all but 1 Tbsp bacon fat and added 1 cup chopped sweet onion sprinkled with 1/2 tsp seasoned salt cooking until soft and then added 1 1/2 cups coleslaw mix and cooked until softened. I stirred the onion/coleslaw mixture into the mashed potatoes mixing in 1/2 cup grated cheddar cheese and half the bacon. After filling the potato shells I topped each with extra cheese and bacon. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/27/2018
I should have trusted my instincts and cooked the bacon first THEN added the cabbage and onions. I ended up having to choose between undercooked bacon or burned cabbage. Overall these were too rich for me, but still tasty. Read More
(2)
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/29/2019
Really delicious! My changes: In a skillet I browned 5 slices thick bacon cut into 1/2 dice until crisp and then removed and set aside. I poured off all but 1 Tbsp bacon fat and added 1 cup chopped sweet onion sprinkled with 1/2 tsp seasoned salt cooking until soft and then added 1 1/2 cups coleslaw mix and cooked until softened. I stirred the onion/coleslaw mixture into the mashed potatoes mixing in 1/2 cup grated cheddar cheese and half the bacon. After filling the potato shells I topped each with extra cheese and bacon. Read More
(2)
Rating: 5 stars
01/29/2019
Really delicious! My changes: In a skillet I browned 5 slices thick bacon cut into 1/2 dice until crisp and then removed and set aside. I poured off all but 1 Tbsp bacon fat and added 1 cup chopped sweet onion sprinkled with 1/2 tsp seasoned salt cooking until soft and then added 1 1/2 cups coleslaw mix and cooked until softened. I stirred the onion/coleslaw mixture into the mashed potatoes mixing in 1/2 cup grated cheddar cheese and half the bacon. After filling the potato shells I topped each with extra cheese and bacon. Read More
(2)
Rating: 3 stars
01/26/2018
I should have trusted my instincts and cooked the bacon first THEN added the cabbage and onions. I ended up having to choose between undercooked bacon or burned cabbage. Overall these were too rich for me, but still tasty. Read More
(2)
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Rating: 5 stars
12/25/2016
This was an easy make ahead dish for Christmas Eve dinner; served with Prime Rib and Creamed Spinach. I made these the evening prior and then heated in a 350 degree oven for 30 minutes while the roast rested. I would definitely make these again. Read More
(1)
Rating: 5 stars
05/29/2017
I never would have expected cabbage in a baked potato much less the added flavor & texture! Of necessity I subbed sausage for the bacon. Tasted great and I suspect it was an improvement for the next-day leftovers when soggy bacon might have detracted. Great recipe! Certainly will make again. Read More
Rating: 5 stars
07/10/2016
Excellent and 5 stars all the way! I had some already cooked bacon that I added to the top after these came out of the oven but other than that didn't make any changes. To make it easier on myself I bought a package of the coleslaw mix so that I didn't have to mess with chopping the cabbage. I was impressed with these and will make again. Read More
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Rating: 5 stars
10/15/2018
This was really delicious and beautiful too! I cooked the bacon first and then threw out the bacon fat. I used olive oil to cook the cabbage and onions and then added the crumbled bacon bits with the milk and other ingredients. I used only 2 Tbsp of butter. I baked one half potato in the toaster oven for me tonight and the other three halves are in the refrigerator for later meals. Yum! Read More
Rating: 5 stars
01/26/2017
This is soooo good we left out the potatoe skin cause it got ruined and broke so it was like mash potatoes and then we added ritz crackers Read More
Rating: 5 stars
03/18/2017
This was very tasty even without the bacon (I needed to make mine low sodium). I used purple cabbage because that's what I has from my local CSA so it was very colorful too. I cook a lot but it was my first time making twice baked potatoes - it was easier than I thought. Great recipe! Read More