by Megan Winfrey

I'm a big fan of the loaded potato. So versatile and easy to make, I could have one for dinner any night of the week and be an extremely happy woman. But I'll admit, I haven't looked outside of the box much with this dish - I tend to go for the old classics like chili or pulled pork, sour cream, chives, etc. This recipe is genius in that it is a total party for your tastebuds and it's not what you'd normally expect from a loaded potato. Get ready to add this one to your weekly roster.

Brussels Sprouts Stuffed Potatoes

• 2 large russet potatoes
• 1 box of JBG brussels sprouts
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1/4 cup ranch dressing
• 1/2 cup mozzarella cheese, shredded
• 1 tbs. butter
• 1 tbs. olive oil
• salt and pepper

 

Preheat the oven the 425ºF.

Scrub the potatoes clean, wrap individually in foil, pierce with a sharp knife in several places, and bake for about 40 minutes or until tender when squeezed with an oven mitt.

While the potatoes bake, prepare the brussels sprouts by chopping off the base and removing the outer layer of leaves. Quarter each sprout and set aside.

Heat the butter in a heavy skillet over medium high heat. Add the brussels sprouts and sauté for 5 minutes. Add the onions and garlic and cook for another 5-8 minutes, until everything begins to soften up nicely.

When the potatoes are done, allow them to cool for a few minutes until you can handle them. Slice a thin layer off the top and discard. Scoop the flesh of the potatoes into a medium sized bowl - you'll end up with empty potato skins that look like canoes.



Add the brussels sprouts mixture and ranch dressing to the bowl and combine. Salt and pepper to taste.

Now, fill the potato skins with the mixture. You can really pack it in there and even let some overflow. It should all fit!

Reduce your oven to 350ºF. Top the potatoes with the mozzarella cheese and pop back into the oven until the cheese melts, about 10 minutes.