Colcannon-Stuffed Baked Potatoes

Inspired by traditional Irish colcannon, this simplified version starts with baked potatoes that have been scooped out, mashed, and seasoned. Colorful red cabbage is sautéed with onions and a splash of balsamic vinegar for extra flavor, then stuffed back into the potato shells for a dish that’s easy and deliciously satisfying, beyond expectations!

Serves 4


4 medium russet potatoes
1 medium Vidalia onion, diced
4 cups shredded red cabbage or shredded red cabbage slaw mix
3 tablespoons balsamic vinegar
½ cup plain, unsweetened nondairy milk, or just enough to mash potatoes
Black pepper to taste

Dash of salt-free Creole seasoning

Garnish: fresh cilantro, chopped (optional)

  1. Preheat oven to 375°F. Prepare potatoes for baking by washing well and poking several times with a fork or knife for steam to escape during baking.
  2. Bake for approximately one hour or until fork-tender. Remove from oven and allow to rest.
  3. Meanwhile, sauté diced onions in a nonstick skillet on medium-high heat. Add just enough water to prevent sticking. Once onions begin to soften, add cabbage and continue to sauté for a few minutes, until cabbage just begins to soften. Do not overcook. Mix in balsamic vinegar. Remove from heat and set aside.
  4. Once potatoes are cool enough to touch, slice potatoes lengthwise. Scoop the insides of the potatoes into a bowl, being careful not to tear the skins. Leave a small layer of potato in the skins for support.
  5. Mash the potato flesh in a bowl along with enough milk to achieve the right mashed/smashed potato consistency. Season with pepper and Creole seasoning and mix in cabbage and onions.
  6. Spoon potato mixture back into the potato shells evenly until each half is rounded and almost overflowing.
  7. Warm briefly in the oven for a few minutes until heated all the way through. Remove from oven, garnish with fresh cilantro (if desired), and serve immediately.