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.