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Twice-Baked Colcannon Potatoes
Recipes
Twice-Baked Colcannon Potatoes
4 servings
35 minutes total

Ingredients

  • 2 russet potatoes
  • 2 oz Deli aged Irish cheese, shredded
  • 3 cups angel hair slaw
  • 3 oz presliced green onions (1 cup), divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 (0.62 oz) Deli soft and creamy Irish cheese wedges

Steps

    1. Preheat oven to 375°F. Place potatoes on microwave-safe dish. Microwave on HIGH for 10–12 minutes or until tender; let stand 5 minutes or until cool enough to handle. Shred aged cheese (¼ cup), then set aside.
    2. Slice potatoes in half lengthwise; scoop out cooked potato, leaving skin and about ⅛-inch of potato untouched. Combine scooped potato flesh, slaw, ¾ cup onions, salt, and pepper in a microwave-safe bowl. Cover and microwave on HIGH for 4–5 minutes or until slaw is tender. Uncover carefully, then stir in cheese wedges until blended.
    3. Divide potato mixture evenly between skins. Transfer to baking sheet and top each with 1 tablespoon shredded cheese. Bake 10–12 minutes or until tops of potato filling brown slightly. Sprinkle with remaining ¼ cup onions before serving.

Amount per ¼ recipe serving: Calories 200, Total Fat 8g, Sat Fat 5g, Trans Fat 0g, Chol 25mg, Sodium 4460mg, Total Carb 23g, Fiber 3g, Sugars 0g, Protein 8g, Calc 25%, Vitamin A 10%, Vitamin C 60%, Iron 6%