Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

Ingredients

• 4 russet potatoes (large, scrubbed)
• 12 oz Brussels sprouts (trimmed and halved)
• 2 tbsp extra-virgin olive oil (divided)
• 0.5 cup sour cream (plus more for serving if desired)
• 4 oz Gouda cheese (shredded, divided)
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter (melted or softened)
• 3 scallions (thinly sliced)
• 0.25 cup whole milk (or enough to loosen the potato filling)
• kosher salt (to taste, plus for seasoning the potatoes and Brussels sprouts)
• black pepper (freshly ground, to taste)

Steps

1. 1

   Place an oven rack in the center position and heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.

2. 2

   Prick the potatoes several times with a fork. Rub them with about 1 tablespoon of the olive oil and season the skins with salt.

3. 3

   Set the potatoes on the baking sheet and bake until the skins are crisp and a skewer slides easily into the centers, about 60 to 75 minutes. Transfer them to a cutting board and let them cool until they can be handled, about 15 minutes.

4. 4

   While the potatoes cool, increase the oven temperature to 450°F (230°C). Toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper, arranging them cut-side down on the baking sheet.

5. 5

   Roast the Brussels sprouts for 15 to 20 minutes, until the cut sides are deeply browned and the leaves are crisp. Remove from the oven and reduce the oven temperature to 400°F (200°C).

6. 6

   Cut each potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving about 1/4 inch (6 mm) of potato attached to the skins so the shells remain sturdy.

7. 7

   Add the sour cream, butter, Dijon mustard, milk, scallions, about half of the shredded Gouda, salt, and pepper to the potato flesh. Mash until creamy but still slightly textured; add only enough milk to make the mixture moist and easy to stir.

8. 8

   Coarsely chop about two-thirds of the roasted Brussels sprouts and fold them into the potato mixture. Taste and adjust the salt and pepper.

9. 9

   Arrange the potato shells cut-side up on the baking sheet. Divide the filling evenly among the shells, mounding it slightly above the edges.

10. 10

    Top the filled potatoes with the remaining Gouda and arrange the remaining Brussels sprouts over and around them.

11. 11

    Bake at 400°F (200°C) for 20 to 25 minutes, until the filling is hot, the cheese is melted, and the tops are golden brown. If deeper browning is desired, broil for 1 to 2 minutes while watching closely.

12. 12

    Let the potatoes stand for 5 minutes before serving. Serve hot, with additional sour cream if desired.

Notes

The source page was membership-gated and did not expose its ingredient list or method. Ingredients, quantities, and instructions were reconstructed from the dish title and accompanying description rather than extracted from the author's published recipe. The page describes the dish as suitable both as a side and as a hearty main course.

Nutrition per serving

• side dish
• main course
• vegetarian
• baked
• twice-baked potatoes
• roasted vegetables
• comfort food
• family-friendly