Ireland’s Long Love Affair with the Potato
Potatoes were introduced to Ireland in the late 16th century by New World Spanish traders, and they quickly became a cornerstone of daily life. They thrived in the country’s cool climate and poor soils, where other crops struggled. By the 18th century, potatoes were a means to survival—fueling rural households with remarkable efficiency and shaping cooking traditions that prized simplicity and thrift.
Boiling became the dominant technique, often with potatoes cooked in their skins to preserve nutrients, then eaten with salt, butter, or buttermilk. This straightforward preparation reflected necessity rather than lack of imagination; potatoes were frequently paired with cabbage, onions, or kale, and later with bacon or salt pork when available. Dishes like colcannon and champ (potatoes mashed with greens, scallions, and generous butter) offered warmth and comfort through long winters.
The Great Famine of the 1840s forever altered Ireland’s relationship with the potato. The devastation caused by blight and overreliance on a single crop left a deep cultural scar. Yet it never disappeared from Irish kitchens. Instead, it adapted, appearing in breads, stews, and modern interpretations of traditional fare.
From rustic farmhouse meals to refined restaurant plates, cooking with potatoes remains a living link between Ireland’s past and present, proof that the simplest foods often carry the richest stories.
A Denny House Favorite Recipe – Innkeeper Leigh Ann Shaner
Twice Baked Potatoes
• 4 large baking potatoes
• 4 tbs. of olive oil
• 2 tbs. coarse salt and pepper
• 8 slices bacon
• 1 cup sour cream
• ½ cup half and half
• 4 tbs. butter
• ½ tsp. salt
• ½ tsp pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
Start by preheating your oven to 350 degrees. Rub each potato with olive oil and sprinkle with coarse salt and pepper. Poke each potato several times with a fork so they don’t explode in your oven (ask me how I know!!). Bake potatoes in the preheated oven until tender (about 1 hour) depending on the size of your potatoes. Set potatoes aside until cool enough to handle (if you attempt to cut your potatoes while they are hot, they will fall apart).
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Slice potatoes in half lengthwise and scoop most of the flesh into a large bowl leaving a small amount of the potato so that it resembles a canoe. Add sour cream, cream, butter, salt, pepper, 1/2 cup cheese, and 1/2 of the green onions to the potato; mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins; top each with remaining cheese, green onions, and bacon.
Return potatoes to the preheated oven and continue baking until the cheese is melted, about 15 minutes. Serve Hot!
Homemade Bailey’s Irish Cream
From Cathie Giachetti
Ingredients:
1 cup half and half (or heavy cream)
14 oz. can sweetened condensed milk
2 cups Irish whiskey (1 ½ cups for lighter touch)
1 teaspoon instant coffee
2 or 3 tablespoons chocolate syrup (to your taste)
1 teaspoon vanilla
Instructions
1. Pour all ingredients into a blender and mix on high for 30 seconds.
2. Pour into sealable containers and store them in the refrigerator for up to 2 months.
3. Shake well before enjoying.
