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.

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • 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

508.55 calories; 15.21 g protein; 38.16 g carbohydrates; 33.52 g fat; 79.14 mg cholesterol; 544.81 mg sodium.Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Anonymous
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.
(1)

Most helpful critical review

Linda Robledo
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.
(1)
8 Ratings
  • 5 Rating Star 7
  • 3 Rating Star 1
Anonymous
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.
(1)
Linda Robledo
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.
(1)
MayMay
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.
Char
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!
Soup Loving Nicole
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.
UWMICHELLE
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!
Vivi Rod
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