Crispy colcannon skins

Crispy colcannon skins

A clever update to this delicious Irish potato dish

  • Feeds 2Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1598kj 382kcal
  • Fat
    High 33%
  • Saturates
    High 31%
  • Sugar
    Low 33%
  • Salt
    Low 33%

% of adult’s reference intake | Carbohydrates per serving : 32g

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  • 2 large baking potatoes
  • 1 onion, finely chopped
  • 1/4 sweetheart cabbage, shredded
  • 50g Co-op Cheddar, grated


  1. Set the oven to 200°C/fan 180°C/Gas 6
  2. Cook the potatoes for 1 hour
  3. Fry the onion in olive oil, until soft
  4. Add the cabbage, cook for 4 mins, then remove from the heat
  5. Cut the cooked potatoes in half. Scoop the flesh into a bowl, add the butter and mash roughly. Mix in the onion and cabbage
  6. Cut each potato skin into 2, drizzle with olive oil and bake for 10 mins
  7. Add the potato mix to the skins, top with grated cheese and cook for 15 mins more

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