Author Notes: These twice baked potatoes are an update on colcannon, a traditional Irish potato dish made with mashed potato and kale. Then I added a Greek flavour, courtesy of my stalwart fridge ingredients, feta and greek yoghurt. They are vegetarian and coeliac friendly, and great party food. —Canalcook
Medium Sized Baking Potatoes
Leeks, trimmed, washed and chopped
grams kale, washed, trimmed and chopped
garlic cloves, chopped
tablespoons Greek yogurt
grams feta cheese, crumbled
grams cheddar, grated
- Poke some holes in the potatoes with a fork and bake at 180C until cooked, about 45 minutes -1 hour depending on size.
- Meanwhile, saute the leeks over the medium heat in some olive oil for 5 minutes.
- Add the garlic and cook for a minute.
- Add the kale and cook until it’s wilted and the leeks are soft and starting to turn golden.
- When the potatoes are cool enough to handle, scoop out the middle and add to a large bowl, leaving shells with just enough potato to give structure.
- Mash the potato in the bowl with the yoghurt, salt and pepper until smooth.
- Stir in the leek and kale mix, and the cheeses.
- Fill the potato skin shells the potato/kale/cheese mix and top with the chilli flakes, if using.
- You can either freeze them now to cook later, or go ahead with the next step.
- Bake in the oven at 180C for 15 minutes or so, until the top starts to brown and crisp.
- Serve warm.