- 12 baking potatoes
- 1 cup cabbage
- 9 oz. chopped frozen spinach (I used Green Giant.)
- 1 medium sweet onion
- 16 oz. shredded white sharp cheddar cheese
- at least 1 teaspoon, do it to taste. I would personally go heavier on the pepper. salt and pepper
- 1 stick butter
I combined a recipe for colcaccon and twice baked potatoes! Voila! I invented something new and delicious- Irish Twice Baked Potatoes. I made these for a crowd as an appetizer, but they could also be a hearty side dish.
- Take spinach out of the freezer and place bag into a bowl of cold water.
- Wash potatoes.
- Place still wet onto a plate and put into the microwave.
- Cook on high heat for about 10 minutes.
- Meanwhile, dice up onion and cabbage.
- Shred cheese
- Place onion, cabbage and cheese into a large bowl.
- Remove potatoes from the microwave and make sure they are fork tender. If not continue cooking at 1 minute increments until they are done.
- Carefully cut the potatoes in half vertically and allow them to cool for a few minutes.
- Melt 2 tablespoons of your butter in the microwave. Use a pastry brush to brush the insides of 2 muffin tins.
- Remove spinach from the water. Cut a small hole into the corner of the bag and carefully squeeze out as much water as you can. Then add spinach to the rest of the vegetables and cheese.
- Carefully cut a very small piece of the potato off of each rounded end so that it stands up straight. Use a spoon to scoop out the soft inside leaving a 1/4 inch edge of potato flesh. Place all potato parts into the large bowl with the rest of the ingredients. Repeat the process until all the potatoes are done.
- Set the hollowed out potato halves inside the buttered muffin tin.
- Mash the potato into the vegetables and cheese until it is well combined. It’s alright if it is a little lumpy.
- TASTE! Add salt and pepper until you like it! I personally like extra pepper.
- Fill the potatoes until they are heaped up with the cheesy mixture. You might have to press the filling down a bit.
- Top each filled potato with a 1/2 teas of butter.
- At this point you can cover and refrigerate the potatoes for baking later or you can place them into the oven set to 400 for about 30 minutes.
- Bake until the top is golden and the cheese is oozing.
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