Ingredients with Measurements:
- 4 large baking potatoes
- 2 cups chopped kale
- 1 cup chopped green onions
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Potato masher
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Wash and scrub potatoes. Pierce each potato with a fork a few times.
3. Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 20-25 minutes.
4. While the potatoes are cooking, prepare the colcannon filling. In a mixing bowl, combine chopped kale, green onions, milk, butter, salt, pepper, and nutmeg. Mix well.
5. When the potatoes are done, drain them and let them cool for a few minutes.
6. Cut off the top of each potato and scoop out the flesh, leaving about 1/4 inch of potato on the skin.
7. Mash the potato flesh with a potato masher and add it to the colcannon filling. Mix well.
8. Stuff each potato skin with the colcannon filling. Top each potato with shredded cheddar cheese.
9. Place the stuffed potatoes on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
4 servings
Nutritional information:
Calories: 445
Fat: 22g
Carbohydrates: 48g
Protein: 14g
Fiber: 6g
Sugar: 5g
Substitutions for ingredients:
- Instead of kale, you can use cabbage or spinach.
- Instead of green onions, you can use regular onions or shallots.
- Instead of cheddar cheese, you can use any type of cheese you like.
Variations:
- Add cooked bacon or ham to the colcannon filling for a meaty version.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
- Add garlic or herbs to the colcannon filling for extra flavor.
Tips and tricks:
- Make sure to pierce the potatoes with a fork before boiling them to prevent them from exploding.
- Use a potato masher to mash the potato flesh for a smoother texture.
- You can make the colcannon filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store leftover stuffed potatoes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat stuffed potatoes in the microwave or oven until heated through.
Presentation ideas:
Serve stuffed potatoes on a plate with a side salad or roasted vegetables.
Garnishes:
Garnish stuffed potatoes with chopped parsley or chives.
Pairings:
Pair stuffed potatoes with a glass of red wine or a cold beer.
Suggested side dishes:
Serve stuffed potatoes with a side salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the potatoes are too hard to scoop out, cook them for a few more minutes until they are tender.
- If the colcannon filling is too dry, add more milk or butter.
- If the cheese is not melting, broil the stuffed potatoes for a few minutes until the cheese is bubbly.
Food safety advice:
Make sure to wash and scrub the potatoes before cooking them. Store leftover stuffed potatoes in the fridge and reheat them to an internal temperature of 165°F before eating.
Food history:
Colcannon is a traditional Irish dish made with mashed potatoes, kale or cabbage, and butter or cream. It is usually served as a side dish with meat or fish.
Flavor profiles:
Colcannon stuffed potatoes are creamy, cheesy, and savory with a hint of nutmeg.
Serving suggestions:
Serve colcannon stuffed potatoes as a main dish or a side dish.
Related Categories
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Region: Irish
Taste: Creamy, Savory, Buttery, Herbal, Comforting