After trying these potatoes you will be making them again. I couldn’t find Brussels Sprouts so I substituted them with broccoli the potatoes are tasty.
INGREDIENTS
- 3 pounds (3 or 4 medium) russet potatoes
- 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 (2 cups)
- 3 tablespoons Dijon mustard
- 1/3 cup sour cream
- 1 bunch scallions, thinly sliced
DIRECTIONS
- Heat the oven to 400 F with a rack in the middle position. Coat the potatoes with 1 tablespoon of the oil and 1 teaspoon salt. Place on one side of the baking sheet.
- In a bowl toss the sprouts with the remaining 1 tablespoon and 1/2 teaspoon each of salt and pepper. Add the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast until the sprouts are charred, about 20 minutes.
- Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into them meets no resistance, about 40 minutes.
- Set aside to cool for 20 to 30 minutes, leave the oven on. Chop the sprouts and return them to the bowl.
- Halve the potatoes lengthwise. Scoop their flesh into the bowl; return the skins to the baking sheet.
- Add the cheese, mustard, sour cream, and most of the scallions to the bowl. Mix and season to taste.
- Fill the skins with the mixture. Bake until golden brown, about 30 minutes. Sprinkle with the remaining scallions.
Bon Appétit 😋
