Twice Baked Colcannon Potatoes
DESCRIPTION
This party in a potato is the perfect mash-up (see what we did there) between creamy mashed potato and a crispy, crunchy jacket spud. We went for a twist on a colcannon – salty bursts of bacon, buttery potato and cheese for proper winter comfort food.
INGREDIENTS
3 Large Floury Baking Potatoes
Vegetable Oil
Sea Salt Flakes
100g Trewithen Dairy Salted Butter
75g Trewithen Dairy Cornish Clotted Cream
4 Rashers, Smoked Bacon, sliced into lardons
4 Spring Onions, sliced thinly
1 Large Bunch of Kale, washed and roughly chopped
50g Cheddar Cheese, grated
Salt and pepper
METHOD
Prick potatoes all over and place on a baking tray. Coat all over with oil, then sprinkle generously with sea salt flakes. Bake for 1 hour, or until cooked through. Remove from the oven and allow to cool.
Increase oven temperature to 220c.
When the potatoes are just cool enough to handle, slice them in half lengthwise and carefully scoop the filling into a bowl, taking care to leave the skins intact. Place the skins back onto the baking tray.
Melt the butter in a frying pan over a medium heat and add the bacon lardons. When they are golden brown, add the kale and cook for a couple of minutes. Pour the buttery mixture into the bowl of mashed potatoes. Stir through until thoroughly combined, before adding the clotted cream and spring onions. Season to taste, bearing in mind the bacon will also add saltiness.
Carefully spoon the filling back into the potato skins. Sprinkle with cheese, then return to the oven for 10 or so minutes, or until the cheese has melted and the potato skins are gloriously crispy.
Enjoy with a side of kimchi for a spicy contrast.
