Meat & Potatoes – Irish Style

Grilled Steak Twice Baked Champ


The Irish don’t mess around with the poor misunderstood spud. We mean business when it comes to eating potatoes and since it’s almost St. Paddy’s Day, you bet I’m showcasing them! Only this traditional Irish dish has my own spin on it–twice baked and healthy.
Champ is just as authentic as it’s more famous relative, Colcannon. The main difference is the substitution of scallions or other greens for the kale or cabbage. Ask any Paddy what their favorite comfort food is and hands down Champ is in the top 5. I can remember many nights with a full belly of this brilliant inexpensive concoction. Gotta love that don’t you?
Potatoes have a bad rap for being a fat magnate but in fact, it’s just the opposite. A baked potato with skin may help keep excess pounds OFF thanks to a healthy dose of potassium, magnesium and fiber, which keeps your appetite under control. The secret is NOT to drown your spud in sour cream, butter or cheese.
Serves 6-8

Rib-eye steaks
Sear the steaks on high heat and cook to desired temperature.

Champ recipe:
5 baking potatoes
1/4 cup green onion – chopped
1 cup chicken broth
S&P to taste

Traditionally Champ is made with milk and butter but I’ve substituted chicken broth (you could use veg broth as well) to ‘healthify’ the ol’ faithful.

Begin by individually wrapping each potato in foil. Place on a baking sheet. Bake for 1 hour approx or until cooked through on 380F. Once cooked slice each potato in half lengthwise. Let cool to handle. Once cooled enough to touch, using a dessert spoon, scrape the cooked potato into a mixing bowl. Be careful not to brake the skin of the potato. Leave an 1/8′ of potato on the rim of each potato skin. Once all the flesh has been removed, mash. Add broth and season with S&P. Once taste has been acquired, add chopped green onion and mix. Fill each potato half with mashed champ and refrigerate until needed.

Potato Shells Twice Baked Champ

To reheat: Preheat oven to 375F. Pop potatoes in the oven for 15-20 minutes or until potato is warmed through and the top crispy.
Serve with your favorite veg and you’re on your way to St. Paddy’s Day!

Let me know how you get on with this recipe. If you have any requests or questions, please leave a comment! To see more of my recipes and learn about me and my healthy food philosophies head over to

The Healthy Irishman Fueling your body with healthy food. Fueling your mind with the wealth of health.


If you like what you see here, click here for updates


Related Posts


  1. Thanks for the idea — I’ve never made twice-baked potatoes but these sound great. I was thinking of using sweet potatoes and mixing in other toppings (chicken, onions, pecans, kale, etc.). Plus I read online that you can freeze these to reheat for later consumption! Easy lunch and dinner idea 🙂

  2. Hey guys, thanks for the comments. Glad you like the recipe!
    Emily, the Irish are very clever when it comes to making all kinds of mash versions (if I do say so myself). There is a traditional Irish dish called Colcannon, which uses kale or cabbage mixed with mash and is linked in the article above. I like your idea of using sweet potatoes which, funnily enough I have a recipe for Cheers!

  3. Wow, I came across your article and I must say this lovely recipe caught my attention. and left me drooling.. Haha!

    Im gonna make one.. Thanks for sharing!

    – Steve

Comments are closed.