Colcannon-style loaded baked potatoes

Irish 15 Mins Prep · 90 Mins Cook

1. Preheat the oven to 200˚C, gas mark 5.
2. Rub the potatoes with the olive oil and season with the salt and pepper. Place on a baking sheet and bake for approx. 1 hour 15 minutes, or until very tender. TOP TIP: To speed up the baking time for potatoes, insert a metal skewer into the middle of each spud then place them in the oven. The metal skewer conducts heat into the centre of the potato and cooks it faster.
3. Meanwhile, prepare the filling. Place the bacon in a large sauté pan and cook over a medium heat until crisp, approx. 4 minutes per side. Remove bacon from pan and set aside to cool. Discard all but 1 tbsp of fat in the pan.
4. Chop the leek. Then add to the reserved bacon fat and sauté over medium heat for approx. 3 minutes. Add the spinach (or kale) and cook until bright green and tender, approx. 5 minutes. Remove from the heat and set aside.
5. Once the potatoes are tender, remove from the oven. Allow to cool slightly then cut in half with a very sharp knife. Scoop the flesh from the potatoes into a large bowl, being careful not to break the potato ‘shell’. Set the potato shells aside on the same baking sheet.
6. Add milk, butter and sour cream to the potato flesh and mash until smooth. Chop the bacon and add it to the bowl along with the leeks and kale and ¾ of the grated Cheddar. Season to taste and mix well.
7. Scoop the prepared potato filling into the reserved potato shells and top each potato half with the remaining Cheddar.
8. Bake for approx. 15-20 minutes or until the cheese is melted and bubbling. Preheat the grill to high and grill for 2 minutes, or until golden brown.
9. Chop the spring onions and sprinkle over the potatoes.
10. Serve immediately.

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