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


  • 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


  1. Bake potatoes for apprx. 1 hr at 400 degrees.

  2. Chop sprouts into small pieces and parboil for 2 min. until cisp-tender. Drain well.

  3. When potatoes are cool enough to handle, cut a 1/2 in slice, lengthwise from each potato

  4. sccop most of the flesh out of the potato without tearing skin.

  5. put flesh in nowl.

  6. add milk and Gruyere cheese and mash.

  7. Stir in brussels sprouts and season with salt and pepper.

  8. Stuff mixture into the skin.

  9. Sprikle parmesan onto each potato. Set on baking sheet

  10. bake for 20-30 min.

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