Twice Baked Colcannon Potatoes for St. Patrick's Day
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5 from 1 vote

Twice Baked Colcannon Potatoes


  • 8 medium baking potatoes
  • 1 T vegetable oil
  • 1 medium onion chopped
  • 1 leek white part only, chopped
  • 1 meaty hambone
  • 1 small head of cabbage cored and shredded
  • 6 T butter
  • ¾ cup milk
  • 2 green onions sliced
  • 2 T chopped fresh parsley
  • Salt and pepper


  • Preheat oven to 350 degrees. Scrub potatoes and pierce with a fork several times. Place the potatoes directly on the baking rack and bake for about an hour or until potatoes are tender when squeezed.
  • Meanwhile, heat the oil over medium high heat in a large heavy pot. Sauté the onion and leek together until just starting to tenderize, about 5 minutes. Add in the cabbage and hambone and add enough water to cover. Bring to a boil, cover and reduce the heat to medium and simmer for about an hour. Remove the hambone from the pot and shred the meat and set aside (give your dog a really nice treat and give them the hambone).
  • I would like to take this moment to suggest that you actually make two dishes with this meal. You really only need about half of the cabbage and ham for the potatoes. Remove half of the ham and cabbage(no liquid) to a large bowl, then add about 1 teaspoon of chili powder to the remaining ham and cabbage in the pot and stir in. Reheat. You now have my hubby’s favorite – Ham and Cabbage Soup.
  • Increase the oven temperature to 400 degrees. As soon as the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh into a large bowl. Place the potato shells on a baking sheet. Mash in the butter and milk and season with salt and pepper, Stir in half of the cooked ham and drained cabbage (the half that you pulled out before you made the soup) and the green onions and parsley. Spoon the mixture back into the potato shells. Bake for 20 minutes or until hot all the way through. Serve and enjoy!