Twice-Baked Colcannon Potatoes Recipe
Ingredients:
4 large russet potatoes (8 to 10 ounces each)
2 teaspoons olive oil
1 1/4 teaspoons kosher salt, divided, plus more as needed
1/2 small savoy cabbage (about 12 ounces)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
8 tablespoons (1 stick) unsalted butter, divided
1 cup milk
1 teaspoon Saxon Silk spice blend
Instructions:
Preheat your oven to 400ºF and line a rimmed baking sheet with parchment paper for convenience.
Prick the russet potatoes all over with a fork, coat them with olive oil, and sprinkle with 1 teaspoon of kosher salt. Bake directly on the oven rack (with a baking sheet below to catch drippings) for 50-60 minutes, or until they're tender enough to squish easily when gently squeezed with an oven mitt. During this time, proceed with the filling preparation.
Remove the core from the savoy cabbage and finely chop the leaves to yield about 3 cups. Shred the cheddar cheese if not already done.
Segment 4 tablespoons of unsalted butter into pieces and place in the freezer. Meanwhile, let 2 tablespoons of butter sit at room temperature and melt the remaining 2 tablespoons in a medium frying pan over medium heat.
To the melted butter in the pan, add the chopped cabbage and 1/4 teaspoon kosher salt, cooking until the cabbage starts to brown and wilt, about 5-6 minutes.
Incorporate 1 cup of milk and 1 teaspoon of the Saxon Silk spice blend. Bring the mixture to a simmer, then cover, reduce heat to low, and allow it to cook until the cabbage is very tender, around 20-25 minutes. Remove from heat and keep it covered to stay warm.
Once the potatoes are done, carefully remove their top quarter and scoop out the insides into a medium bowl, preserving a 1/4-inch shell. Place these shells on the prepared baking sheet and return them to the oven to keep warm.
Process the scooped potato flesh through a ricer or food mill (or mash well), adding 2 tablespoons of room-temperature butter to blend. Fold in the cabbage mixture and gradually add milk from the pan to achieve a silky-smooth texture. You might not need all the milk.
Stir in the shredded cheese, taste, and adjust seasoning with additional kosher salt and Saxon Silk as desired. Fill the potato shells with this mixture, mounding it high, and push a tablespoon of frozen butter into the center of each. Use a fork to create rough edges on the top.
Bake until the edges are browned and the filling is hot, about 20-30 minutes.
Notes:
Add crumbled bacon into the mash for a twist.
Regular green cabbage can replace savoy cabbage if needed.
Use vegan substitutes for butter, milk, and cheese.
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