Colcannon jacket potatoes

A warming vegetarian supper, great for bonfire night.


4 essential Waitrose Baking Potatoes
½ essential Waitrose Savoy Cabbage, shredded
350g tub essential Waitrose Cheese Sauce
1 bunch salad onions, thinly sliced
50g mature Cheddar, grated


1. Preheat the oven to 200ºC, gas mark 6. Prick the potatoes with a fork and microwave on full power for 12–15 minutes until soft.

2. Meanwhile, cook the cabbage in a large pan of boiling water for 4 minutes until tender. Drain thoroughly.

3. Halve the potatoes and scoop the flesh into a bowl, leaving a 5mm-thick shell. Mash the potato flesh then stir in the cheese sauce, cabbage and salad onions. Spoon the mixture back into the potato shells. Transfer to a baking sheet and scatter over the grated Cheddar. Bake for 20–25 minutes until piping hot and golden brown.

Cook’s tips

If you don’t have a microwave, bake the potatoes for 1 hour at 190ºC, gas mark 5 until tender before continuing with step 2. Try adding a spoonful of wholegrain mustard in with the cheese sauce.

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2050.16kJ
Fat 13g fat
Saturated Fat 7.7g
Carbohydrate 74.4g
Sugars 7.5g
Salt 1g

18.8g protein, 8.6g fibre

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3 stars

Average user rating Based on 11 ratings