You know that feeling when the first bite of something warm and buttery just screams “Ireland”? That’s me every March. I totally geek out over St. Patrick’s Day food — potatoes, cabbage, and anything that lets me add a splash of green (edible, not paint). Today I’ll walk you through a cozy, crowd-pleasing take on Colcannon-style stuffed potatoes that feels classic but a little fun. I’ve made this for potlucks, game nights, and lazy dinners — it never disappoints. Oh, and if you want a salty, crunchy side, I once paired these with jalapeño popper twists and the combo shocked everyone — in a good way.
Why You’ll Love This Recipe
- Comforting and familiar — this recipe tastes like a hug in food form.
- Easy to scale — feed two or feed twenty without breaking a sweat.
- Versatile — swap kale for cabbage, add bacon, or keep it vegetarian.
- Great make-ahead — you can prep the filling in advance and finish right before serving.
- Kid-friendly — most kids will happily eat mashed potatoes masked as “potato boats.”
Ingredients You’ll Need
- 4 large baking potatoes (russets work best)
- 4 tbsp butter, divided
- 1 cup finely shredded cabbage or kale
- 1/2 cup chopped scallions (green onions)
- 1/2 cup whole milk (or cream for extra richness)
- 1 cup shredded sharp Irish cheddar (or mature cheddar)
- Salt and black pepper, to taste
- 4 slices cooked bacon, crumbled (optional, but I always add bacon)
- 1 tbsp Dijon mustard (optional, adds a nice tang)
- Fresh parsley for garnish
(Hint: potatoes act as the star ingredient — they carry flavor, texture, and nostalgia.)
How to Make (Step-by-Step)
Prep the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes, dry them, and prick them a few times with a fork. I roast them whole because roasting adds a slightly crisp skin that I love.
Place the potatoes on a baking sheet and roast for 45–60 minutes until a knife slides through easily. While they roast, you can prep the filling and pretend you didn’t just eat three crackers for “taste testing.”
Make the Colcannon Filling
Melt 2 tbsp butter in a skillet over medium heat. Add the shredded cabbage or kale and sauté until it softens and gets a little color — about 5–7 minutes. Toss in the scallions, then season with salt and pepper.
In a bowl, mash the potato insides with the remaining butter and milk. Stir in the sautéed greens, Dijon mustard, sharp cheddar, and bacon if you use it. Taste and adjust seasoning. This filling should taste bold and slightly tangy; otherwise, add salt.
Assemble and Bake
Slice each roasted potato lengthwise and scoop out most of the flesh into the bowl with the filling. Leave a sturdy shell — you want a boat, not a sieve.
Spoon the filling back into the potato shells, top with extra cheddar, and pop them into the oven at 375°F (190°C) for 10–12 minutes until the cheese melts and edges get golden. Serve hot and garnish with parsley.
Pro Tips for the Best Results
- Roast, don’t boil, if you want deeper flavor and crisp skin.
- Salt your mash — potatoes need generous seasoning or they taste flat.
- Use sharp cheddar for contrast; mild cheese won’t punch through the cabbage.
- Keep the shells thick so they stay intact when scooped and baked.
- Make filling a day ahead to reduce stress before guests arrive.
- Reheat gently (see storing section) to avoid drying out the potatoes.
- FYI: if you want green without dye, fold in a little mashed peas or chopped herbs for color and freshness.
Fun Variations & Topping Ideas
Variations:
- Vegetarian: skip bacon, add roasted mushrooms for umami.
- Smoky: stir in a teaspoon of smoked paprika or chipotle for depth.
- Seafood twist: fold in flaked smoked salmon for an upscale brunch option.
- Mini version: use small baby potatoes as finger food for parties.
Toppings:
- Crispy bacon bits for crunch (classic).
- Sour cream or Greek yogurt dollops for tang and cooling effect.
- Chives or scallions for brightness.
- Caramelized onions if you crave sweet-savory contrast.
- A drizzle of herb oil (parsley + olive oil + lemon) for freshness.
Storing and Reheating
- Refrigerator: Place cooled stuffed potatoes in an airtight container and refrigerate for up to 3 days. I usually separate potatoes with a sheet of parchment to avoid soggy tops.
- Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating in oven: Preheat to 350°F (175°C). Place potatoes on a baking sheet, cover loosely with foil, and reheat for 15–20 minutes until warmed through. Remove foil for the last 5 minutes to crisp the tops.
- Reheating in microwave: Use medium power and heat in 30–45 second bursts, flipping halfway. This method works fast but produces a softer skin. I use the microwave only when I’m short on time.
- Reheating from frozen: Thaw overnight, then reheat in the oven as above. Don’t rush it — slow reheating maintains creaminess.
Frequently Asked Questions (FAQ)
Can I make these dairy-free?
Yes. Substitute butter with a plant-based spread and use unsweetened almond or oat milk. Swap cheddar for a dairy-free shredded cheese. You lose some creaminess, but the texture still pleases.
Can I use sweet potatoes?
You can, but expect a sweeter profile. I recommend pairing sweet potatoes with tangy toppings like Greek yogurt and lime zest rather than cheddar.
How do I keep the potato shells from falling apart?
Choose large, thick-skinned russets and leave at least 1/4 inch of potato around the edges when scooping. Over-scooping causes collapse.
Can I make these ahead for a party?
Absolutely. Prepare the filling and baked potato shells separately, refrigerate, then assemble and bake right before serving. Guests won’t know you opened Tupperware an hour earlier (they’ll think you’re a culinary wizard).
Conclusion
This Colcannon-style stuffed potato recipe gives you comfort, flexibility, and a dash of Irish charm without complicated steps. I love that it adapts to vegetarian, smoky, or seafood flavors, and it acts as the perfect centerpiece for a St. Patrick’s Day spread. If you try it, leave a comment below with your tweaks — I read them and I actually care. Also, if you want more festive inspiration, check out Food Network’s collection of St. Patrick’s Day recipes for party ideas and sides.
Colcannon-Style Stuffed Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C). Scrub the potatoes, dry them, and prick them a few times with a fork.
- Place the potatoes on a baking sheet and roast for 45–60 minutes until a knife slides through easily.
- Melt 2 tbsp butter in a skillet over medium heat. Add the shredded cabbage or kale and sauté until it softens and gets a little color — about 5–7 minutes.
- Toss in the scallions, then season with salt and pepper.
- In a bowl, mash the potato insides with the remaining butter and milk. Stir in the sautéed greens, Dijon mustard, sharp cheddar, and bacon if you use it.
- Taste and adjust seasoning.
- Slice each roasted potato lengthwise and scoop out most of the flesh into the bowl with the filling.
- Spoon the filling back into the potato shells, top with extra cheddar, and bake at 375°F (190°C) for 10–12 minutes until the cheese melts and edges get golden.
- Serve hot and garnish with parsley.
