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Recipe and Headnote Molly Adams

Photo by @jakecohen

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I'm ⅓ Irish, but the remaining ⅔ are a bit of a mystery. There is some Danish mixed in their somewhere but I have always connected most with my Irish heritage.  But perhaps what I truly identify with is a love of potatoes and dairy, two things Ireland really knows how to do right! 

No matter where you hail from, I guarantee you will enjoy this dish, no luck of the Irish required. To develop this recipe I combined two of my potato true loves: twice baked potatoes and colcannon.  Colcannon is a traditional Irish dish consisting of mashed potatoeskale or cabbage and lots and lots of fresh Irish dairy. My riff sticks to that classic formula but adds a bit of good ol’ american exuberance by stuffing the baked potatoes with the colcannon and piling on shredded Irish cheddar and crispy bacon. The result? Pure gold. 

These potatoes are hearty enough for a stand alone meal, but also work nicely as a side.  If you have any leftover, don’t be afraid to crack an egg on top and bake it in the oven for the most delicious breakfast boat of all times.