Twice-Baked Potatoes with Broccoli and Cheeseand balsamic brussels sprouts
- Brussels sprouts - 1 lb, halved
- Oil, cooking - 1 Tbsp
- Foil - for cooking
- Vinegar, balsamic - 2 tsp
- Lemons - 1/2, juice of
- 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)
- 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)
- Shallots / Brussels sprouts - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
- Cheese / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
- Heat oven to 500F / 260C degrees.
- 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.)
- While the sprouts are steaming, halve potatoes and gently scoop out centers.
- 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.
- 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.
- Put filled potato halves on the other half of the pan.
- 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.
- Serve potatoes with green onions on top. Enjoy roasted Brussels sprouts on the side!
This meal has 48 reviews
Loved the potatoes. The brussel sprouts were meh. We did bake the potatoes in the oven on Sunday.
It was fine, but not exciting. Disclaimer- I'm never a huge potato fan. That said, my husband is and he isn't super excited for leftovers. One comment- I think the potatoes take a pretty good amount of salt to make them work. Don't be shy with it. Brussel sprouts were done perfectly.
Loved this! The potatoes were delicious and easier than expected. The prep time/cook time was exactly as described. Brussels sprouts were also tasty and easy to do!
Lots of work and good but felt like not worth the effort. Great Brussel sprouts!
What with using the microwave to cook the potatoes and having cooked sausage on hand, this came together fast and my husband took all the leftovers for lunch the next day! I had been really looking forward to that! Wasn’t a hit with my kids though.
Ton of work and not that much flavor. I found them dry and had to add a ton of butter at the end. Also ended up with a weird texture from baking the dairy in from the greek yogurt. I would've just added butter and milk in that step, I think.