Recipe courtesy of Anne Burrell
Colcannon Skins
Total:
55 min
Active:
25 min
Yield:
40 creamer halves
Level:
Easy
Total:
55 min
Active:
25 min
Yield:
40 creamer halves
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Roast the potatoes on a sheet pan until fork tender, and then let cool. When the potatoes are cool enough to handle, halve lengthwise with a serrated knife. Carefully scoop out the guts of the potatoes, using a melon baller, and then run the guts through a ricer into a glass mixing bowl. 

Preheat the broiler. 

Melt the butter in a large saute pan over medium-high heat. Add the scallion whites, sprinkle with salt and sweat until tender. Stir in the kale, sprinkle with more salt and cook until wilted. Remove from the heat and let cool slightly. Combine the kale with the mashed potatoes, and mix in the sour cream until combined. Fill the potato skins with the mashed potatoes and kale. 

Place the potatoes on a sheet pan under the broiler just until the tops are crunchy. Garnish with the scallion greens.

IDEAS YOU'LL LOVE

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Mexican Potato Skin Bites

Recipe courtesy of Aida Mollenkamp

Taco-Stuffed Potato Skins

Recipe courtesy of Trisha Yearwood

Chicken Parmesan

Recipe courtesy of Bobby Flay

Fish and Chips

Recipe courtesy of Anne Burrell

Colcannon

Recipe courtesy of Gavan Murphy

Colcannon

Recipe courtesy of Gavan Murphy

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking