Baked Potato Stuffed with Colcannon – A Detailed recipe cooking. 
Time: 55 мин.Difficulty: easy Amount: 40 potato halves in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 20 boiled potato tubers
- 4 tbsp. l irish butter
- 4 diagonally chopped stalks of green onions and chopped half rings of heads (separately)
- Salt
- 1 bunch of chopped kale kale (stalks delete)
- 1/2 tbsp. sour cream
Recipes with similar ingredients: potatoes, green onions, cabbage kale, sour cream
Recipe preparation:
- Preheat the oven to 180 ° C. Bake potatoes on a baking sheet until softness and let cool. When the potatoes have cooled so much that they don’t will burn your hands, cut it in half along with a knife with cloves. With a spoon to cut the balls from the melon, carefully remove the inner part of the potato, then pass it through a press into a glass a bowl.
- Preheat the grill in the oven. In a large frying pan, moderately melt butter over high heat. Lay the white pieces of the onion, sprinkle with salt and simmer until soft. Add cabbage, more salt and cook until the cabbage is soft. Remove from heat and lightly. cool. Mix cabbage with mashed potatoes, add sour cream and mix. Stuff the potato “cups” with mashed potatoes with kale cabbage. Put the potatoes on a baking sheet under the grill until the surface is not covered with a crisp. Decorate green onions.
