Colcannon and Ham Stuffed Jackets
A comforting dish that combines creamy mashed potatoes with savory ham and fresh cabbage wrapped in crispy potato jackets. Perfect for cozy family dinners or gatherings.
Ingredients
For the stuffed jackets
- 4 large large potatoes suitable for baking Choose starchy potatoes like Russet or Maris Piper
- 30 g butter Plus a little more for serving if desired
- 1 tablespoon olive oil For sautéing vegetables
- 1/2 head Savoy cabbage, thinly sliced Provides a fresh flavor
- 1 bunch spring onions, finely chopped Reserve some greens for garnish
- 80 ml light cream Adds a velvety texture to the filling
- 4 slices smoked ham, cut into thin strips Enhances the flavor profile
- A little freshly grated nutmeg For extra seasoning
- to taste sea salt For seasoning the filling
- to taste freshly ground black pepper For seasoning the filling
Instructions
Preparation
- Heat the oven to 180°C / 350°F / Gas, 4. Bake the potatoes for about 1 to 1 1/2 hours, until the skins are crisp and the centers are very soft.
- While the potatoes cook, warm the butter and olive oil in a large frying pan. Add the shredded cabbage and most of the spring onions, keeping a small amount of the green tops aside for garnish. Cook for a few minutes until the vegetables soften and begin to lightly brown.
- Cut the baked potatoes in half and carefully scoop out the soft flesh, leaving the skins intact.
- Add the potato flesh directly to the pan, pour in the cream, and mash everything together until roughly combined.
- Stir in the ham, then season with nutmeg, salt, and black pepper. Spoon the filling back into the potato skins and divide it evenly.
- Add a small piece of butter on top if desired, then finish with the reserved spring onion greens before serving.
Notes
Excellent served with a drizzle of gravy or a dollop of sour cream. Pair with a hearty Irish stout or chilled white wine.