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Colcannon-Stuffed Baked Potatoes

From chicory and escarole, to chard and spinach, I love greens — all kinds, prepared all different ways. Because of my fondness for greens, I look forward to St. Patrick’s Day. It gives me an excuse to go even more green than usual.

One of my favorite Irish recipes is colcannon, a dish made with mashed potatoes and either kale or cabbage. This St. Patrick’s Day, my colcannon has a new twist: Colcannon-Stuffed Baked Potatoes.

More convenient than making mashed potatoes at the last minute, these are ideal for making ahead. You can bake the potatoes ahead of time and assemble them early in the day. They’re then ready to go into the oven to heat at dinnertime. To make these, simply bake some russet potatoes. Once the potatoes are baked, cut them in half lengthwise and scoop the potato into a mixing bowl, leaving about 1/4-inch of potato with the skin, so they have enough stability for stuffing. Set the potato skins aside. Mash the potatoes in the bowl and mix with finely chopped cooked kale, Earth Balance, minced scallions, a splash of warm soy milk, and salt and pepper to taste. Spoon the colcannon mixture into the potato skins and arrange in a baking dish. You can then bake them immediately until hot or cover and refrigerate and then bake them when you need them.

For St. Patrick’s Day, I serve these potatoes with roasted carrots to represent the colors of the Irish flag.