Time: 55 min.
Complexity: easily
Quantity: 40 potato halves

Baked potatoes stuffed with colcannon - detailed recipe.

Ingredients:

• 20 boiled potatoes
• 4 tablespoons Irish butter
• 4 green onions, sliced ​​diagonally and heads cut into half rings (separately)
• Salt
• 1 bunch shredded kale (stems removed)
• 1/2 cup sour cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, green onions, kale, sour cream

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Bake the potatoes on a baking sheet until soft and let cool.
  
  When the potatoes are cool enough to handle, cut them in half lengthwise with a serrated knife. Using a melon baller, carefully scoop out the inside of the potato, then press it through a potato press into a glass bowl.
Step 2
• Preheat the oven grill.
  
  In a large skillet, melt the butter over medium-high heat. Add the white parts of the onion, sprinkle with salt, and cook until soft. Add the kale, season with more salt, and cook until the kale is tender. Remove from heat and cool slightly. Combine the kale with the mashed potatoes, add sour cream, and toss to combine. Fill the potato cups with the mashed potatoes and kale mixture.
  
  Place the potatoes on a baking sheet under the grill until the surface is crispy. Garnish with green onions.

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