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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
- 6-8 Medium Sized Baking Potatoes
- 3 Leeks, trimmed, washed and chopped
- 150 grams kale, washed, trimmed and chopped
- 3 garlic cloves, chopped
- 4 tablespoons Greek yogurt
- 150 grams feta cheese, crumbled
- 75 grams cheddar, grated
- Pinch chilli flakes
- 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.