This stuffed baked potato is based on colcannon (kuhl-KAN-uhn), an Irish dish made of mashed potatoes, onion, and cabbage.




  • Scrub potatoes with a brush. Pat dry. Prick skins with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender.

  • Meanwhile, in a medium saucepan cook cabbage and onion in hot oil for 5 minutes. Add water, soy sauce, and dillseed; bring to boiling. Simmer, covered, about 10 minutes. Cut a thin lengthwise slice from the top of each potato. Using a spoon, gently scoop out pulp leaving a 1/4-inch-thick shell.

  • In a medium bowl mash potato pulp; stir in margarine or butter, lemon juice, salt, and pepper. Stir in cabbage mixture. Add milk to desired consistency. Spoon mixture into shells. Place potatoes in a shallow baking pan. Bake, uncovered, in a 425 degree F oven for 15 minutes or until heated through. To serve, top with sour cream and snipped dill or chives, if desired. Makes 4 side-dish servings.


Prepare stuffed potatoes; cover and chill up to 24 hours. To serve, bake, covered, in 425 degree F oven for 15 minutes. Uncover and bake 10 to 15 minutes more or until heated through. Serve as above.

Nutrition Facts

273 calories, (2 g saturated fat, 1 mg cholesterol, 463 mg sodium, 40 g carbohydrates, 6 g fiber, 7 g protein.