St. Patrick's Day Potatoes Recipes

TIP OF THE DAY: Spuds For St. Patrick’s Day

March 12, 2017 at 8:58 am · Filed under Food Fun, Recipes, St. Patrick's Day, Tip Of The Day, Vegetables-Salads-Herbs

[1] Broccoli-topped baked potato. Instead of cheddar, pick up…[next photo]

[2] …this Basiron Green Pesto Gouda (check Walmart or iGourmet). Here’s the recipe from Skinny Taste. .

Colcannon Baked Potato
[3] Conventional colcannon in a baked potato, versus…[next photo]

[4]…green colcannon from Food Wishes | YouTube.

Turn a stuffed baked potato into a St. Patrick’s Day spud with creative toppings or fillings.

Some work with a conventional topping of sour cream and chives; others take on a personality all their own.

BAKED POTATO TOPPINGS

Corned beef and cabbage: diced corned beef and sauerkraut. Check out this recipe for Reuben Stuffed Potatoes.

Green vegetables: favorite cooked green vegetables(photo #1).

Guacamole.

Salad: Lightly dress a salad of baby spinach and baby arugula or watercress, and top the potato.

Shaved green cheese: Use Basiron Green Pesto Gouda (photo #2).

Sour cream and green tobiko.

Sour cream tinted green, topped with minced chives.

Spinach dip with lots of spinach and a sour cream base.

BAKED POTATO FILLINGS

Pesto mashed potatoes: Scoop out the potatoes, mix with bright green pesto, season, and stuff the potato shell.

Colcannon: Make the special green colcannon recipe, below. You can fill the baked potato, or eat the colcannon straight.

CHEF JOHN’S GREEN COLCANNNON

Thanks to Chef John for making colcannon more green for St. Patrick’s Day.

Colcannon is a traditional Irish mashed potato dish made from potatoes, kale or cabbage, milk or cream, butter, and salt and pepper added.

It can also contain a member of the onion group: chives, green onions (scallions), leeks, or regular onions (different types of onions and how to use them).

Chef John makes the traditional colcannon (shown stuffed in a baked potato in photo #3) greener, by adding more kale and green onions in addition to the leek.

Ingredients

3 large russet potatoes, peeled and quartered

2 tablespoons butter, room temperature

4 ounces kale or chard, trimmed and chopped

1 leek, light parts only, rinsed and chopped

1 bunch green onions (scallions), chopped, white and green parts separated

2 tablespoons butter at room temperature

Salt and ground black pepper to taste

1/4 cup heavy whipping cream

Optional: 2 tablespoons butter, for serving

1/4 cup green onions to garnish

Preparation

1. BOIL the potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer to a large bowl. Add 2 tablespoons of butter and lightly mash the potatoes.

2. BOIL the kale and leek in a large pot of water until tender, 5 to 7 minutes. Drain and transfer to a blender. Add the white parts of the green onions and 2 more tablespoons of butter. Blend until smooth, scraping down the sides as needed, 1 to 3 minutes.

3. STIR the puréed kale mixture into the bowl of potatoes, and continue to mash. Season with salt and pepper to taste.

4. ADD the cream and stir until the desired texture is reached. Garnish with 2 tablespoons of butter and the green parts of the green onions. For a baked potato, the optional butter is not required. Just garnish with the green onions.

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