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Crispy Loaded Colcannon Potato Skins with Bacon

crispy loaded colcannon potato skins - featured image
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A quick and easy game day snack featuring crispy potato skins filled with creamy colcannon, crispy bacon, sharp cheddar cheese, and green onions for a savory, addictive bite.

Ingredients

Scale
  • 4 large baking potatoes (Russet or Idaho)
  • 2 cups shredded green cabbage
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk or cream (can substitute almond milk for dairy-free)
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 3 green onions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes clean and pierce with a fork. Bake directly on oven rack for 45-55 minutes until tender.
  2. While potatoes bake, cook bacon in a skillet over medium heat until crisp, about 8-10 minutes. Drain and crumble once cooled.
  3. In a large pan, melt butter over medium heat. Add shredded cabbage and sauté until soft and slightly caramelized, about 6-8 minutes. Remove from heat.
  4. When potatoes are done, let cool slightly. Halve lengthwise and scoop out insides, leaving about 1/4 inch of potato attached to skins.
  5. In a bowl, mash scooped potato flesh with cooked cabbage, milk, crumbled bacon (reserve some for topping), and sliced green onions. Season with salt, pepper, and smoked paprika if using. Mix until creamy but holds together.
  6. Spoon colcannon mixture into potato skins generously. Place on lined baking sheet and sprinkle shredded cheddar cheese on top.
  7. Bake at 400°F (200°C) for 12-15 minutes until skins are crisp and cheese is melted and bubbly.
  8. Remove from oven and sprinkle remaining bacon and green onions on top. Let cool a few minutes before serving.

Notes

Bake potatoes whole for drier skins that crisp better. Don’t overfill skins to avoid sogginess. Reserve some bacon for topping to keep it crunchy. Can prep filling and stuff skins ahead, refrigerate covered, then bake fresh. Avoid microwaving leftovers to maintain crispiness.

Nutrition

Keywords: potato skins, colcannon, bacon, game day snacks, crispy potato skins, loaded potato skins, Irish recipe, cheesy potato skins

Find it online: https://lucydishes.com/crispy-loaded-colcannon-potato-skins-with-bacon-easy-recipe-for-game-day-snacks/