Colcannon Potato Skins

Colcannon Potato Skins

Jennifer Meier

Prep: 25 mins
Cook: 75 mins
Total: 100 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
542 Calories
40g Fat
26g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 542
% Daily Value*
Total Fat 40g 51%
Saturated Fat 23g 115%
Cholesterol 113mg 38%
Sodium 585mg 25%
Total Carbohydrate 26g 10%
Dietary Fiber 6g 23%
Protein 23g
Calcium 695mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Colcannon meets potato skins in this recipe for crispy potato skins stuffed with creamy potato, buttery cabbage and cheddar cheese.


  • 6 (4-inch) russet potatoes (scrubbed and dried)
  • 1/2 cup whole milk (or cream)
  • 6 tablespoons unsalted butter (divided)
  • 1 shallot (finely chopped)
  • 1/4 head cabbage (green, cored and very thinly shredded or a 6-ounce package shredded cabbage)
  • 2 cups white cheddar cheese (grated)
  • 2 scallions (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 400 F.

  3. Pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake until a fork easily pierces the potatoes, about 50 minutes.

  4. When potatoes have cooled enough to handle, slice each potato in half lengthwise. Scoop out the flesh with a spoon, leaving just a little bit of potato flesh in the skin.

  5. Put the warm potato flesh in a bowl and add the milk. Mash with a fork until smooth. Add salt to taste. Set aside.

  6. Increase oven temp to 475 F.

  7. Melt the remaining 2 tablespoons butter and brush it over the inside and outside of the potato skins. Season with salt on both sides.

  8. Place the potato halves skin-side up on a baking sheet and bake until crispy, 12 minutes.

  9. In a skillet over medium heat, melt 4 tablespoons butter. Add the shallot and cook until soft, 3 to 5 minutes. Add cabbage and cook until soft, 5 to 8 minutes. Season with salt and black pepper.

  10. Mix the cabbage with the mashed potatoes.

  11. Take the potato skins out of the oven and flip them over. Scoop the potato and cabbage mixture into each potato skin. Sprinkle cheddar cheese on top.

  12. Return potato skins to the oven and cook until the cheese is completely melted, 5 minutes.

  13. Top with scallions. Serve warm.

What is Colcannon?

Colcannon is an Irish dish made of potatoes mashed with milk and butter and mixed with cooked onions and kale or cabbage. Simple, but very satisfying, colcannon is often served for St. Patrick's Day and sometimes on Halloween.

Irish Cheddar

Although any type of cheddar can be used to make this recipe for colcannon potato skins, it's fun to use Irish cheddar if you can find it. Irish cheddar tends to be creamy, slightly sweet and fruity, with varying levels of sharpness. 

What Makes Cheddar Orange?

Cheddar is naturally white, off-white or slightly yellow, depending on what the cow's (or sometimes, goats) were eating before they were milked. Grasses high in beta-carotene will give milk a yellow hue.

Orange cheddar is dyed orange, usually from annatto, a vegetable extract derived from achiote seeds. The annatto does not affect the flavor of the cheese.