Twice‑Baked Potato Boats Topped with Sausage & Brussels Sprouts
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1 1/2 to 2 cups of the cooked mixture (about 2 small servings’ worth). leftover Sliced Brussels Sprouts with Italian Sausage
- 2 large baking potatoes (russet or Yukon), scrubbed
- 3 TBSP sour cream or Greek yogurt
- 2 TBSP butter
- 1/2 cup grated cheddar or Monterey Jack
- 1 TBSP chopped green onion or parsley
- Salt and pepper to taste
Directions
- Roast or microwave the potatoes until tender (about 45 min roast at 400°F or 8–12 min each in microwave depending on size).
- Halve lengthwise and scoop out most of the flesh into a bowl, leaving a 1/4" shell.
- Mash the potato flesh with 3 TBSP sour cream and 2 TBSP butter, season lightly.
- Fold in 1 1/2–2 cups of the warmed Brussels sprouts + sausage.
- Spoon mixture back into the potato skins, top with 1/2 cup grated cheddar, and bake at 425°F until cheese melts and edges crisp, ~10–12 minutes.
- Finish with green onion.
- Makes 2 generous potato halves (serves 1–2) or 4 smaller halves as a side.