Here's a twist on regular Irish colcannon potatoes. Potato skins stuffed with cabbage, butter, cream and cheeses goes best with sausages but will really stand as a great side with just about anything. If you want to see a more traditional colcannon, check out the link at the end of this post.
Ingredients:3 medium russet potatoes
1/4 cup chopped onion
2 cups bagged coleslaw mix
1 tbsp + 3 tbsps butter
1/4 cup cream cheese
1 cup shredded cheddar (or spice it up with jalapeño Monterey Jack!)
1/4 cup half and half cream (coffee creamer)
dry chives and/or parsley
Scrub the potatoes clean and pierce a few times, then bake in a 400°F oven for 45-60 minutes depending on the size of your potatoes. While they bake prepare the rest of the ingredients.
Heat 1 tbsp butter in a skillet and add the onion and coleslaw mix. Cook 4-5 minutes or until softened and slightly golden. Set aside.
Combine the cream cheese, shredded cheese, 3 tbsps of butter and cream (it'll be lumpy).
Once the potatoes are baked and cool enough to handle, slice in half and scoop out leaving the skins intact. Mash the potato with the milk mixture adding salt and pepper if desired. Stir the cabbage/onion mixture in and spoon everything back into the potato shells. Pile it high and sprinkle with chives.
Bake at 350°F for 15-20 minutes then press the back of a spoon into the tops of the potatoes and fill with a pats of butter and more chives or parsley.
Serves 6
A more traditional Colcannon recipe: https://hotandcoldrunningmom.blogspot.com/2016/03/colcannon.html
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