Ingredients
- 4 large russet potatoes
- 1 large shallot, diced
- 2 cups chopped cabbage
- 5 T butter divided + extra for finishing
- 1/2 C sour cream
- 1/2 C shredded cheddar cheese
- 1/4 C milk
- 2 green onions (scallions), chopped
Recipe Description
Colcannon, the traditional potato dish that is served for St. Patrick's Day has been transformmed into a twice baked potato. Instead of the classic kale version, I've used shallots and cabbage. These potatoes are hearty enough to serve on their own or pair with sausages perfectly. Great idea to mix up your St. Patrick's Day feast.
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