Twice Baked Colcannon Potatoes
Ingredients
- 4 large russet potatoes (8 to 10 ounces each)
- 2 teaspoons olive oil
- 1 1/4 teaspoons kosher salt, divided, plus more as needed
- 1/2 small savoy cabbage (about 12 ounces)
- 4 medium scallions
- 4 ounces sharp cheddar cheese, shredded (about 1 cup)
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 cup milk
- 1 teaspoon dried mustard powder
- 1 bay leaf
- Freshly ground black pepper
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