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Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda
Our riff on twice-baked potatoes is inspired by Irish colcannon and French pommes de terre braytoises, which flavors potatoes with Dijon and tangy crème fraîche. We opted for more readily available sour cream and chose Brussels sprouts instead of colcannon’s classic cabbage, charring them to deepen their flavor. We love this dish as a side, but it is hearty enough to be served on its own.
4 to 6
Servings
2¼ hours
25 minutes active
Ingredients
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3
pounds (3 or 4 medium) russet potatoes, scrubbed
-
2
tablespoons extra-virgin olive oil, divided
Directions
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01Heat the oven to 400°F with a rack in the middle position. Coat the potatoes on all sides with 1 tablespoon of the oil and sprinkle with 1 teaspoon salt. Place on one side of a rimmed baking sheet. In a medium bowl, toss the sprouts with the remaining 1 tablespoon oil and ½ teaspoon each salt and pepper. Arrange the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast the vegetables until the sprouts are charred, about 20 minutes.
Reviews
September 23, 2024
Just awesome!
Had these for a nice dinner with some rice & pork soup. I found it easier to divide the filling into 8 pie shape slices, and load them by hand into the shells. Great recipe!
March 20, 2025
Tasty, but needs butter
Like the other reviewers, I found the filling a bit too dry, so I added some butter. Instead of baking the potatoes alone for a long time, I microwave them first for 10 - 12 minutes (as per Cook’s Illustrated), then place them into the oven together with the Brussels sprouts. Both vegetables are ready at the same time.
November 18, 2024
Tasty
Found them a little dry too & think butter (and/or more cheese) wouldn’t hurt either. But a tasty & more veg-forward version of a very craveable dish.
October 19, 2024
Very good baked potato colcannon
The first time I made them they were a little dry. Added more sour cream (about twice as much as recipe called for) and they were amazing
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