Colcannon Skins

Name: Colcannon Skins
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 40 creamer halves
Ingredients: 20 creamer potatoes; 4 tablespoons Irish butter; 4 scallions, greens sliced on a bias, whites thinly sliced, separated; Kosher salt; 1 bunch curly kale, stemmed and cut in chiffonade; 1/2 cup sour cream

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Level: Easy
Total: 55 min

Prep: 25 min
Inactive: 5 min
Cook: 25 min

Yield: 40 creamer halves

Level: Easy
Total: 55 min

Prep: 25 min
Inactive: 5 min
Cook: 25 min

Yield: 40 creamer halves

Ingredients

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20 creamer potatoes

4 tablespoons Irish butter

4 scallions, greens sliced on a bias, whites thinly sliced, separated

Kosher salt

1 bunch curly kale, stemmed and cut in chiffonade

1/2 cup sour cream

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.