Irish-style Colcannon Jacket Potatoes
These Irish-style colcannon jacket potatoes have crisp skins and a fluffy filling made with curly kale, spring onions, and cottage cheese. Topped with reduced-fat cheese and baked until melted, they offer a lighter take on classic colcannon and make a satisfying vegetarian lunch or dinner.
Nutrition
- Calories 323kcal 78kcal
- Fat 5.6g 1.4g
- Carbs 47.4g 11.4g
- Protein 21.6g 5.2g
- Fibre 5.4g 1.3g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
The filling keeps the classic mix of potato, kale, and spring onions, but uses cottage cheese instead of most of the butter and cream found in traditional colcannon. This makes the potatoes creamy but not heavy, and adds enough protein for one stuffed potato to be a full meal. The crisp skins and melted Cheddar on top add a nice contrast to the soft filling.
Tips and Variations
- Choose floury baking potatoes like Rooster, and pick ones that are about the same size so they cook evenly.
- You can use Savoy cabbage instead of curly kale. Just cook it until it’s tender before adding it to the filling.
- If you want a smoother filling, blend the cottage cheese with the mustard and lemon juice for a few seconds. Leave the curds whole if you like more texture.
- Serve one stuffed potato per person, along with a side salad, steamed vegetables, or roasted tomatoes.
- Mature reduced-fat Cheddar has a stronger flavour, so you don’t need to use as much.
- You can swap some or all of the spring onions for chopped chives.
- Add a pinch of smoked paprika to the filling for a smoky variation.
- Leave a thin layer of potato inside each skin to help keep them from tearing when you refill them.
Meal Storage
Store the cooked potatoes in an airtight container in the fridge for up to 3 days. Do not leave the filled potatoes at room temperature for longer than 2 hours because the filling contains cottage cheese.
Freezer tips
You can freeze the potatoes, but the cottage cheese filling might get a bit softer after thawing. Freeze each potato well wrapped. They’ll keep in the freezer for up to 2 months.
Defrost the potatoes overnight in the fridge, keeping them covered. You can also reheat them straight from frozen, but they’ll need more time and may not heat as evenly. To reheat refrigerated potatoes, put them in an oven preheated to 180°C for about 15 to 20 minutes, or until the centre is piping hot. If the cheese starts to brown before the filling is hot, cover the potatoes loosely with foil and remove it for the last few minutes.
Frequently Asked Questions
Traditional colcannon is made with mashed potatoes and cooked cabbage or kale. Butter, milk and spring onions are also commonly added.
Yes. Finely sliced Savoy cabbage works well in place of curly kale. Cook it until tender before stirring it into the potato filling.
Floury potatoes are the best choice because they develop a fluffy centre and firm skin when baked. Rooster potatoes or varieties labelled for baking work well.
Yes. Fill the baked potato skins, leave them to cool and keep them covered in the fridge. Add the cheese topping before reheating, then bake until piping hot throughout.
No. Leave it unblended for a little more texture, or blend it briefly with the mustard and lemon juice for a smoother filling.
Yes, this recipe is vegetarian. Check the labels on both cheeses to make sure they are suitable for vegetarians if needed.
Closing Note
With crisp skins, a soft colcannon filling, and melted Cheddar on top, these potatoes are a satisfying vegetarian lunch or dinner. If you want to try another version, check out these stuffed potatoes with goat’s cheese.
- 💪 High Protein
- 🪶 Low Fat
- 🧊 Freezer Friendly
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