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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.

Tags

Ingredients

Servings:
4
Metric
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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Prep

  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)

Make

  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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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 48 reviews

Not a favourite for me. To be fair, I don't like baked potatoes much. I would have liked these better with a bit more crunch and an extra zing of flavour, I think.

By: Andrea
Posted: Oct 19, 2018
Diet: Original

Takes a while to cook but really delicious.

By: Jessica
Posted: Oct 19, 2018
Diet: Original

A bit time consuming because we don't have a microwave, but it was filling and tasty, especially the Brussels sprouts!

By: Angela
Posted: Oct 18, 2018
Diet: Vegetarian

This was tasty. I loved the sweetness and crunch the shallots gave it. I didn't make the brussel sprouts (couldn't fine them at the grocery store that day) so the potatoes were a side dish for us that night. I'd make it again

By: Liz
Posted: Oct 17, 2018
Diet: Original

Solid meal. Very filling.

By: Jenna
Posted: Oct 16, 2018
Diet: Original

It's hard to know how to rate these - I baked instead of microwaving for the first step after reading reviews and still had trouble with some of the potatoes falling apart when scooping out the middle. I also added a little extra sour cream and butter to make the filling creamier. That said, even though these took a long time and made kind of a mess, I still really enjoyed eating them and the leftovers heated well too.

By: Melissa
Posted: Oct 15, 2018
Diet: Original