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Twice-Baked Potatoes with Broccoli and Cheese
and balsamic brussels sprouts

Active: 30 minTotal: 50 min

These comforting twice-baked potatoes were first featured in 2015; this time around we use broccoli. Finish the potatoes in the oven alongside the balsamic Brussels sprouts for an easy one-pan dinner.



Balsamic Brussels Sprouts:
  • Brussels sprouts - 1 lb, halved
  • Oil, cooking - 1 Tbsp
  • Foil - for cooking
  • Vinegar, balsamic - 2 tsp
  • Lemons - 1/2, juice of
Twice-Baked Potatoes:
  • Potatoes, medium russet - 4
  • Shallots - 2 cloves, diced
  • Broccoli - 10 oz, finely chopped
  • Cheese, cheddar - 6 oz, shredded (use pre-shredded to save time)
  • Green onions - 2 stalks, chopped, white and green parts together
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Potatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prick with a knife. Microwave, covered with a damp paper towel, on high power until tender, 10 to 12 minutes. (Can be done up to 5 days ahead)
  2. Shallots / Brussels sprouts - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Broccoli - Chop broccoli into pieces small enough that they will easily fold into potato filling. Place in a microwave safe bowl covered with a damp paper towel. Microwave until tender, 2 to 3 minutes. (Can be done up to 5 days ahead)
  4. Cheese / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)


  1. Heat oven to 500F / 260C degrees.
  2. Brush a sheet pan with cooking oil and spread Brussels sprouts on top. Cover tightly with foil and steam in the oven for 10 minutes. (Watch this video on roasting vegetables at high temps.)
  3. While the sprouts are steaming, halve potatoes and gently scoop out centers.
  4. In a large mixing bowl mash potato filling with sour cream and season with some salt and pepper. Add shallots, broccoli, and cheese. Mix well. Spoon filling into potato halves.
  5. Reduce oven to 425F / 218C degrees. Uncover Brussels sprouts and move them to one half of the pan. Drizzle sprouts with balsamic vinegar and some olive oil and season with some salt and pepper.
  6. Put filled potato halves on the other half of the pan.
  7. Return pan to the oven and bake until filling is hot and Brussels sprouts are dark golden brown, 20 to 30 minutes. Squeeze lemon juice over sprouts.
  8. Serve potatoes with green onions on top. Enjoy roasted Brussels sprouts on the side!

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This meal has 48 reviews

This is a great make ahead and freeze for later recipe. I baked my potatoes rather than microwaving them. The brussel sprouts were fantastic.

By: Davia
Posted: Dec 10, 2019
Diet: Original

We made this vegan by using dairy-free cheese/sour cream. Definitely one of the best recipes! The potatoes were microwaved perfectly and the brussels sprouts were delicious. A little time consuming but absolutely worth it for a great comfort meal.

By: Hunter
Posted: Oct 11, 2019
Diet: Vegetarian

Microwaving 7 potatoes a once was incredibly time consuming and not possible to cook them all in the amount of time specified in the recipe. We ended up with half cooked potatoes. The dish itself was good, but the undercooked, dry potates were not.

By: Josiah
Posted: Aug 14, 2019
Diet: Original

Are an entire pound of b sprouts myself! So much for leftovers. Loved these Brussel sprouts!

By: Juliana
Posted: Mar 18, 2019
Diet: Vegetarian

Best brussel sprouts of my life. And I eat a LOT of sprouts!

By: Sara
Posted: Feb 07, 2019
Diet: Vegetarian

These were WELL loved. Both the vegetarian and the paleo options were big hits.

By: Caitlin
Posted: Nov 09, 2018
Diet: Vegetarian