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baked stuffed colcannon

baked-stuffed-colcannon | photo by: Karen Covey

This is my updated, healthier version of a traditional colcannon, which is an Irish side dish usually made with cabbage or kale. Here the kale and onions are gently sautéed in a bit of olive oil while the potato is baked until nice and softened. Using olive oil to mash with the potatoes keeps the dish a bit healthier, but you can easily substitute with the more traditional route of mashing with butter and milk/cream. A crumble of crispy bacon over the top would also be especially delicious, as would a handful of good grated Irish cheddar melted over the top.

1 medium russet potato
2-3 tablespoons extra virgin olive oil, divided
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
2 medium kale leaves, stemmed and roughly chopped

1. Preheat oven to 400°F. Poke a few holes in top of potato with a fork and bake for about 1 hour, until potato is soft and can be easily pierced with a fork. Remove from oven and allow to cool for 5-10 minutes.
2. When cool enough to handle, cut a thin layer lengthwise across top of potato (discard top skin). Carefully spoon out inside of potato and place in a medium bowl, taking care not to pierce through potato skin. Add 1-2 tablespoons of olive oil to bowl and season with salt and pepper. Mash until potatoes are smooth and creamy (add more oil if necessary). Spoon mixture back into shell of potato.
3. Meanwhile, in a medium sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Season with salt and pepper. Add kale and cook until wilted, another 3-4 minutes. Place mixture over top of stuffed potato and season with salt and pepper. Serve warm (with crumbled bacon over top or transfer bake to oven to melt cheese if desired).

Serves 1.

baked-stuffed-colcannon-in-pan | photo by: Karen Covey

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