Potato Boats stuffed with brussels sprouts and cheese
(from abehn’s recipe box)
Source: The Complete vegetable cookbook by Lorraine Bodger
Prep time: 75 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Veggies
Ingredients
- 6 russet potatoes
- 8-10 Brussels sprouts
- 1/2 cup milk
- 3 oz Gruyere cheese, grated (3/4 cup)
- salt and pepper to taste
- 2 tbsp grated parmesan
Directions
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Bake potatoes for apprx. 1 hr at 400 degrees.
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Chop sprouts into small pieces and parboil for 2 min. until cisp-tender. Drain well.
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When potatoes are cool enough to handle, cut a 1/2 in slice, lengthwise from each potato
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sccop most of the flesh out of the potato without tearing skin.
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put flesh in nowl.
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add milk and Gruyere cheese and mash.
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Stir in brussels sprouts and season with salt and pepper.
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Stuff mixture into the skin.
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Sprikle parmesan onto each potato. Set on baking sheet
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bake for 20-30 min.