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    Whip & Wander » Recipes » Sides

    Published: Mar 17, 2023 · Modified: Mar 24, 2025 by Jenni · This post may contain affiliate links.

    Twice-Baked Colcannon Potatoes

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    irish stuffed colcannon potatoes on a green plate
    twice baked potatoes with colcannon filling on a green platter
    a closeup of an irish colcannon stuffed baked potato on a baking sheet
    twice baked potatoes with bacon, cabbage, kale, and leeks on a baking sheet
    twice baked irish potatoes on a green platter
    Twice baked potatoes filled with leeks, kale, and cabbage on a green plate

    These Twice-Baked Colcannon Potatoes are a festive and easy-to-make St. Patrick's Day side dish. A twist on the classic Irish dish, colcannon, these potatoes are mashed with buttermilk, sour cream, and chives and mixed with kale, cabbage, leeks, and bacon. A generous measure of Irish cheddar cheese melts on top for maximum tastiness. Baking the potatoes twice creates a crispy exterior and a creamy, delicious interior!

    a green plate topped with Twice-Baked Colcannon Potatoes
    Jump to:
    • What is colcannon?
    • What are Twice-Baked Colcannon Potatoes?
    • What ingredients do you need to make Twice-Baked Colcannon Potatoes?
    • The best way to make baked potatoes
    • How to make twice-baked potatoes
    • What to serve Twice-Baked Potatoes with
    • Twice-Baked Potatoes: A Time-Saving Side Dish for Entertaining
    • Freezing Twice-Baked Potatoes for Future Meals
    • What tools do I need to make Twice-Baked Colcannon Potatoes?
    • Looking for more Irish recipes for St. Patrick's Day?
    • Twice-Baked Colcannon Potatoes
    Twice-Baked Colcannon Potatoes on top of a green platter

    What is colcannon?

    Colcannon is a traditional Irish recipe that is typically made with mashed potatoes, kale or cabbage, leeks, and butter or cream. It's the perfect combination of warm, creamy potatoes and hearty greens, making it a popular Irish comfort food dish. These Irish mashed potatoes have been a staple of Irish cuisine for centuries and are a healthy, gluten-free, and budget-friendly recipe that's easy to make, packed with flavor, and the perfect way to add some warmth and comfort to any meal.

    What are Twice-Baked Colcannon Potatoes?

    These Twice-Baked Colcannon Potatoes are a festive St. Patrick's Day side dish that's both delicious and easy to make. This recipe puts a twist on the classic Irish comfort food dish, colcannon, by baking the potatoes twice to create a crispy exterior. Inside, the potatoes are mashed with buttermilk, sour cream, and chives then mixed with hearty kale, cabbage, and leeks.

    While we love adding bacon to the recipe, it's entirely optional, so feel free to omit it for a vegetarian version, but don't forget to top these potatoes with a generous measure of Irish cheddar cheese before baking for maximum flavor!

    the ingredients needed to make Twice-Baked Colcannon Potatoes

    What ingredients do you need to make Twice-Baked Colcannon Potatoes?

    • Russet potatoes - I look for ones that are around 8-9 oz each (give or take) and reasonably equal in size.
    • Cabbage - I prefer savoy cabbage because the leaves are nice and tender, but you can also use traditional green cabbage if you prefer.
    • Kale - I prefer Lacinato kale (also called dinosaur kale, Tuscan kale, Italian kale, or cavolo nero) but you can also use curly kale or red kale if you prefer.
    • Leeks - If you cannot source leeks, you can substitute for other alliums such as green onions/scallions, spring onions, or green garlic.
    • Chives - Fresh is best, but you can swap for dried chives if you prefer.
    • Garlic - You can use fresh minced garlic cloves or garlic powder for this recipe. If you have a fresh garlic intolerance and can tolerate garlic-infused olive oil you can substitute this for the cooking fat (butter or bacon drippings) if you prefer.
    • Buttermilk - Adds a lovely creamy and slightly tangy flavor. You can substitute for whole milk, half & half, or heavy cream if you prefer.
    • Sour cream - Adds a lovely creaminess to the mashed potato. You can substitute sour cream for whole Greek yogurt in a pinch!
    • Irish cheddar cheese - I love using this one from Kerrygold, but use whatever you like best!
    • Bacon - Bacon is totally optional but highly encouraged. If you don't want to use bacon, it can easily be omitted from the recipe.
    • Cooking fat - I prefer to use some of the rendered bacon fat to cook the green veggies in for an extra-indulgent flavor boost. If you are making the vegetarian version of these twice-baked potatoes you can substitute for butter or olive oil (garlic-infused is great if you have it).
    • Olive oil - A small amount is used just to coat the potatoes before baking. You can substitute olive oil for canola oil or another neutral cooking oil if you prefer.
    • Kosher salt
    • Cracked black pepper
    a quadrant of images showing russet potatoes being prepped to bake and post baking

    The best way to make baked potatoes

    If you're looking for the best way to make baked potatoes that are crispy on the outside and fluffy on the inside, these step-by-step instructions will help ensure your potatoes come out perfect every time.

    This baked potato recipe is simple and easy to follow!

    1. Preheat oven to 425 degrees F / 220 C. Line a baking sheet with parchment paper and reserve to the side.
    2. Choose potatoes that are around the same size. This will help ensure that they bake at the same rate.
    3. Scrub the potatoes well under water to remove any dirt.
    4. Dry the potatoes thoroughly with a clean kitchen towel. Water can prevent the potato skins from crisping properly.
    5. Poke holes in each potato with a fork to release steam while they bake. I like to poke each potato around 12 times.
    6. Coat each potato evenly with a light layer of olive oil or other neutral cooking oil.
      • Coating the potatoes in a light layer of kosher salt is optional. For this recipe, I don't bother, but for traditional baked potatoes I prefer to salt them after oiling so the salt sticks to the skin.
    7. I prefer to bake potatoes directly on the middle oven rack with the parchment-lined sheet pan placed on the lower rack below to catch liquids that may drop from the potatoes. However, you can also bake the potatoes directly on the sheet pan on the middle rack if you prefer.
    8. Large russet potatoes that are 8-10 oz each should take between 50-70 minutes to bake, depending on size. You will know they are ready when the flesh is easily pierced with a fork without resistance.
    a quadrant of images showing filling being scooped out of baked potatoes
    a series of images showing colcannon filling being mixed

    How to make twice-baked potatoes

    Twice-baked potatoes are a comforting and easy-to-make side dish. This easy twice-baked colcannon stuffed potatoes recipe involves baking the potatoes until tender, scooping out the insides, mixing with classic colcannon filling, topping with Irish cheddar cheese, and returning the mixture to the potato shells for a second bake to melt the cheese and crisp the skins.

    1. Once the potatoes are cool enough to handle, slice each in half lengthwise. I find that a serrated knife (like a steak knife) works best for this.
    2. Using a metal spoon, gently scoop out the soft potato flesh, leaving a thin layer of potato flesh behind to protect the skins from tearing. Transfer the flesh to a large mixing bowl and reserve each hollowed-out potato skin to the side on your reserved parchment-lined baking sheet.
    3. Using a fork or potato masher, mash the potatoes until they reach your desired level of smoothness. I prefer to leave some small lumps in mine, but you can mash to whatever consistency you prefer.
    4. Add the sour cream, buttermilk, chives, salt, and pepper to the mashed potatoes. Mix until combined. If you find that you need a bit more liquid you can add a small splash of buttermilk if you'd like to. Taste for salt and pepper and adjust if needed.
    5. Add the remaining filling ingredients to the bowl and using a spoon or spatula fold the ingredients together until well combined.
    6. Using a spoon, scoop out the filling and fill each reserved potato skin with filling. If you find that your potatoes are rolling to the side, you can gently press the filling down until the potato bottom flattens slightly and widens to stabilize.
    7. Top each stuffed potato with shredded cheese.
    8. Bake at 400 degrees F / 205 C for 15-20 minutes or until the cheese is melted and the potato skins turn lightly golden and crisp.
      • If you baked your potatoes a day in advance and are finishing assembling the filling cold the following day I suggest lowering the oven heat to 375 degrees F / 190 C and baking for an additional 10-minutes to ensure that the centers of the stuffed potatoes are properly warmed.
    a quadrant of images showing twice baked potatoes prepped before baking

    What to serve Twice-Baked Potatoes with

    Twice-baked potatoes can be served as a side dish with a variety of main courses, such as grilled or roasted meats, seafood, or vegetarian dishes. They also pair well with salads or steamed vegetables for a lighter meal option. They make a wonderful St. Patrick's Day recipe for festive get-togethers!

    Some recipes that pair well with these Irish twice-baked potatoes:

    • Salmon with Whisky Cream Sauce
    • Crispy Oven-Fried Fish with Lemon Herb Tartar Sauce
    • For dessert, I highly suggest a slice of this Sourdough Discard Carrot Cake with Brown Butter Cream Cheese Frosting

    Twice-Baked Potatoes: A Time-Saving Side Dish for Entertaining

    Twice-baked potatoes are a fantastic side dish to serve when entertaining or for holiday meals, especially if you're looking to streamline your cooking process and save time and effort in the kitchen. The potatoes can be baked in advance and stored in the fridge until the following day. When you're ready to serve, simply whip up the filling, stuff the potatoes, and bake until golden and crispy. This makes it an easy and tasty way to impress your guests without spending all day in the kitchen.

    Freezing Twice-Baked Potatoes for Future Meals

    You can also prep these twice-baked potatoes and freeze them to finish on a future day. Simply prep the potatoes until they are stuffed and topped with cheese, allow to cool completely, then package into freezer-safe containers and freeze for up to 3 months. When you're ready to serve, simply take them out of the freezer and bake them at 350 degrees F / 175 C for 30-40 minutes, or until they're heated through and the skins are crispy. This makes them a versatile option for meal prep, as you can have them ready to go for future dinners or special occasions.

    Twice-Baked Colcannon Potatoes on a parchment lined baking sheet
    a closeup of a Twice-Baked Colcannon Potato on a baking sheet

    What tools do I need to make Twice-Baked Colcannon Potatoes?

    • A cutting board
    • A chef's knife
    • A serrated knife (nice to have but not essential)
    • A kitchen scale (or measuring cups for less precise measurements)
    • Measuring spoons
    • A cheese grater
    • A large baking sheet line with parchment paper
    • A second baking sheet lined with aluminum foil
    • A large skillet
    • A large mixing bowl
    • A metal fork or potato masher
    • A metal spoon
    • A wooden spoon or silicone spatula
    • A paper towel-lined plate (you can omit this if you do not intend to use bacon)
    • Kitchen scissors (nice to have to trim the chives but not essential)

    Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    eight Twice-Baked Colcannon Potato halves on a dark green platter on a dark green cloth
    irish stuffed potatoes on a green plate

    Looking for more Irish recipes for St. Patrick's Day?

    Love these Twice-Baked Colcannon Potatoes? Here are some more of my favorite Irish-inspired recipes that are wonderful for St. Patrick's Day or any other day of the year:

    • Steel Cut Oats with Whiskey Butter
    • Corned Beef Hash
    • Cottage Pie with Horseradish Cauliflower Mash
    Print
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    a green plate topped with Twice-Baked Colcannon Potatoes

    Twice-Baked Colcannon Potatoes

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    • Author: Jenni
    • Prep Time: 25 minutes
    • Cook Time: 65 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 8 servings
    • Category: Sides
    • Method: Oven / Stovetop
    • Cuisine: Irish
    Print Recipe
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    Description

    These Twice-Baked Colcannon Potatoes are a festive and easy-to-make St. Patrick's Day side dish. A twist on the classic Irish dish, colcannon, these potatoes are mashed with buttermilk, sour cream, and chives and mixed with kale, cabbage, leeks, and bacon. A generous measure of Irish cheddar cheese melts on top for maximum tastiness. Baking the potatoes twice creates a crispy exterior and a creamy, delicious interior!


    Ingredients

    Scale
    • 4 large russet potatoes (about 8 oz each), scrubbed clean and dried
    • 2 tsp olive oil
    • 4 oz (4 slices) bacon (omit for vegetarian and sub for 2 tbsp unsalted butter)
    • 2 cloves garlic, minced (may sub for ½ tsp garlic powder)*
    • 60 g (1 cup packed or about half of 1 large) leek, thinly sliced
    • 5 oz (3 cups packed) savoy cabbage, finely chopped
    • 2 oz (2 cups packed) Lacinato kale, deveined and thinly chopped
    • 1 ½ tsp kosher salt, divided, plus more to taste
    • ½ tsp cracked black pepper, plus more to taste
    • 8 oz (1 cup) sour cream
    • 2 oz (¼ cup) buttermilk (may sub for whole milk or cream)
    • 1 tbsp fresh chives, minced (may sub for 1 tsp dried)
    • 4 oz (1 cup) Irish cheddar cheese, shredded


    Instructions

    1. Preheat oven to 425 degrees F / 220 C. Line a baking sheet with parchment paper and reserve to the side.
    2. Bake the potatoes:
      1. Poke holes in each potato with a fork to release steam while they bake (I like to poke each potato around 12 times). Coat each potato evenly with a light layer of olive oil or other neutral cooking oil.
      2. I prefer to bake potatoes directly on the middle oven rack with the parchment-lined sheet pan placed on the lower rack below to catch liquids that may drop from the potatoes. However, you can also bake the potatoes directly on the sheet pan on the middle rack if you prefer. Bake for 50-60 minutes or until the flesh of each potato can be easily pierced with a fork without resistance. Reserve potatoes to the side on the baking sheet until cool enough to handle.
    3. Cook the bacon: If you have room in your oven for a second sheet pan, you can cook the bacon at the same time the potatoes are cooking. If not, you can pop the bacon in directly after the potatoes are removed and cooling.
      1. On a baking sheet lined with aluminum foil, lay the bacon out flat. Bake for 15-minutes or until the bacon has crisped and the fat has rendered. Once cooked, use a fork or tongs to carefully move cooked bacon slices to a paper towel-lined plate to the side to drain. Reserve 2 tablespoons of the rendered bacon fat to cook the filling with. Once the bacon is cool, crumble it and reserve to the side.
    4. While the potatoes bake, make the filling:
      1. In a large skillet over medium-high heat add 2 tablespoons of rendered bacon fat (or unsalted butter if you are not using bacon). Once the pan is hot, add the minced garlic and leeks and sautee for about a minute. Then add the cabbage, kale, and ½ teaspoon kosher salt and continue cooking, stirring regularly, until tenderized. If your pan starts getting too hot, you can lower the heat. You do not want the garlic and leeks to burn. Remove from heat and reserve sauteed filling to the side.
    5. Assemble the twice-baked potatoes:
      1. Lower the oven heat to 400 degrees / 205 C.
      2. Once the potatoes are cool enough to handle, slice each in half lengthwise. I find that a serrated knife (like a steak knife) works best for this. Using a metal spoon, gently scoop out the soft potato flesh, leaving a thin layer of potato flesh behind to protect the skins from tearing. Transfer the flesh to a large mixing bowl and reserve each hollowed-out potato skin to the side on your reserved parchment-lined baking sheet.
      3. Using a fork or potato masher, mash the potatoes until they reach your desired level of smoothness. I prefer to leave some small lumps in mine, but you can mash to whatever consistency you prefer.
      4. Add the sour cream, buttermilk, chives, the remaining 1 teaspoon of salt, and pepper to the mashed potatoes. Mix until combined. If you find that you need a bit more liquid you can add a small splash of buttermilk if you'd like to. Taste for salt and pepper and adjust if needed
      5. Add the remaining filling ingredients (sauteed leeks, cabbage, kale, and crumbled bacon) to the bowl. Using a spoon or spatula, fold the ingredients together until well combined.
      6. Using a spoon, fill each reserved potato skin with filling and return them to their baking sheet. If you find that your potatoes are rolling to the side, you can gently press the filling down until the potato bottom flattens slightly and widens to stabilize.
      7. Top each stuffed potato with shredded cheese.
    6. Bake the potatoes (again): 
      1. Bake the stuffed potatoes for 15-20 minutes or until the cheese is melted and the potato skins turn lightly golden and crisp. Serve warm. See notes for baking from cold or frozen.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    * You can use fresh minced garlic cloves or garlic powder for this recipe. If you have a fresh garlic intolerance and can tolerate garlic-infused olive oil you can substitute this for the cooking fat (butter or bacon drippings) if you prefer.

    BAKING FROM COLD OR FROZEN: If you baked your potatoes a day in advance and are finishing assembling the filling cold the following day I suggest lowering the oven heat to 375 degrees F / 190 C and baking for an additional 10-minutes to ensure that the centers of the stuffed potatoes are properly warmed. Frozen: If you are baking these potatoes after assembling and freezing them, they can be baked at 350 degrees F / 175 C for 30-40 minutes, or until they're heated through and the skins are crispy. 

    OTHER NOTES: I will sometimes reserve a small amount of bacon and greens to top each potato with, but this is not necessary. It's only for presentation.


    Nutrition

    • Serving Size: 1 stuffed half
    • Calories: 268
    • Sugar: 3 g
    • Sodium: 411 mg
    • Fat: 15 g
    • Saturated Fat: 8 g
    • Carbohydrates: 24 g
    • Fiber: 2 g
    • Protein: 9 g
    • Cholesterol: 37 mg

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    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

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    • a hand pulling a slice of White Clam Pizza off of a baking sheet
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    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Summer Appetizers for Easy Entertaining

    • Jalapeno Poppers with Sausage and Cream Cheese resting on a white plate with a white towel underneath
      Jalapeno Poppers with Sausage and Cream Cheese
    • a wooden cheese knife resting in a dish of baked feta and figs
      Baked Feta with Green Olives and Figs
    • Chili Lime Watermelon with Labneh and Honey on a large white platter on a green cloth lined wooden table
      Chili Lime Watermelon with Labneh and Honey
    • Roasted Pepper and Burrata Salad ona. large round white platter on top of a dark green cloth
      Roasted Pepper and Burrata Salad

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Sourdough Discard Strawberry Mint Scones on a baking sheet with fresh strawberries and mint springs on the tray
      Sourdough Discard Strawberry Mint Scones

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

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