St. Patrick’s Day Twice Baked Potatoes

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Ireland is a small country, both in size and population. What this means in practice, is that everyone knows everyone. When you meet someone for the first time, you will inevitably try and work out who you both know, and will almost certainly succeed. Facebook has of course helped with this, but there is also the old school approach of “oh, so you’re one of the Borris-In-Ossory Murphy’s, Sean Murphy is my dad’s cousin”. It’s a stereotype, but it is also very very true. There are whole swathes of counties that you can discard from your potential dating pool due to the high risk of everyone there being related to you.

This is kind of inevitable in an island, and is part of the reason Ireland has higher rates of genetic illnesses like coeliac disease. As a result of this, Irish restaurants were doing gluten free dishes long before it was trendy. So, this is a vegetarian, coeliac friendly recipe to celebrate Paddy’s day. These twice baked potatoes are an update on colcannon, a traditional Irish potato dish made with mashed potato and kale or cabbage. Then I added a Greek flavour, courtesy of my stalwart fridge ingredients, feta and greek yoghurt.

Ingredients

  • 6-8 medium sized baking potatoes
  • 3 leeks, trimmed and thinly sliced
  • 150g kale, washed, trimmed and chopped
  • 3 garlic cloves, chopped
  • 4 tablespoons of greek yoghurt
  • 150g feta
  • 75g cheddar cheese
  • 1 tablespoon dried mixed herbs
  • 2-3 teaspoons chilli flakes (optional)

Method

  • Poke some holes in the potatoes with a fork and bake at 180C until cooked, about 45 minutes -1 hour depending on size.
  • Meanwhile, saute the leeks over the medium heat in some olive oil for 5 minutes.
  • Add the garlic and cook for a minute.
  • Add the kale and cook until it’s wilted and the leeks are soft and starting to turn golden.
  • When the potatoes are cool enough to handle, scoop out the middle and add to a large bowl, leaving shells with just enough potato to give structure.
  • Mash the potato in the bowl with the yoghurt, salt and pepper until smooth.
  • Stir in the remaining ingredients.
  • Fill the potato skin shells the potato/kale/cheese mix.
  • You can either freeze them now to cook later, or go ahead with the next step.
  • Bake in the oven at 180C for 15 minutes or so, until the top starts to brown and crisp.
  • Serve.
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