These potatoes have all the ingredients of the well-known Irish dish champ--potatoes with cabbage added for hearty flavor. They can be made a day ahead and refrigerated, tightly covered.
I like twice-baked potatoes to be mounded high with swirls, so I always throw an extra potato in the oven and use its pulp to help fill the potato shells.
The St. Paddy’s potatoes make a pretty hearty dinner, but you can accompany them with a few slices of turkey sausage and, of course, a good Irish stout. After all, it is St. Patrick’s Day.