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Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

By Hisham Ali HassanAugust 16, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    2¼ hours
  • Active time plus cooling
    25 minutes active
  • Rating

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.

Ingredients
  • 3

    pounds (3 or 4 medium) russet potatoes, scrubbed

  • 2

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 12

    ounces Brussels sprouts, trimmed and halved lengthwise

  • 8

    ounces Gouda cheese OR smoked Gouda cheese, shredded (2 cups)

  • 3

    tablespoons Dijon mustard

  • ⅓

    cup sour cream

  • 1

    bunch scallions, thinly sliced

Step 1

Heat 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.

Step 2

Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into the centers meets no resistance, about another 40 minutes. Set aside to cool for 20 to 30 minutes; leave the oven on.

Step 3

Roughly chop the sprouts and return them to the bowl. Halve the potatoes lengthwise. Scoop the flesh from the halves into the bowl; return the skins, hollowed side up, to the baking sheet. To the bowl, add the cheese, mustard, sour cream and most of the scallions. Fold to combine, then taste and season with salt and pepper. Use the mixture to fill the skins. Bake until golden brown, about 30 minutes. Serve sprinkled with the remaining scallions.