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
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Ingredients
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6-8
Medium Sized Baking Potatoes
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3
Leeks, trimmed, washed and chopped
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150 grams
kale, washed, trimmed and chopped
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3
garlic cloves, chopped
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4 tablespoons
Greek yogurt
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150 grams
feta cheese, crumbled
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75 grams
cheddar, grated
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pinch
chilli flakes
Directions
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Poke some holes in the potatoes with a fork and bake at 180C until cooked, about 45 minutes -1 hour depending on size.
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Meanwhile, saute the leeks over the medium heat in some olive oil for 5 minutes.
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Add the garlic and cook for a minute.
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Add the kale and cook until it’s wilted and the leeks are soft and starting to turn golden.
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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.
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Mash the potato in the bowl with the yoghurt, salt and pepper until smooth.
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Stir in the leek and kale mix, and the cheeses.
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Fill the potato skin shells the potato/kale/cheese mix and top with the chilli flakes, if using.
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You can either freeze them now to cook later, or go ahead with the next step.
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Bake in the oven at 180C for 15 minutes or so, until the top starts to brown and crisp.
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Serve warm.
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