Brussels Sprouts Spud Skins

Category Appetizer
Cuisine American
Prep 50 mins
Cook 10 mins
Ready-in 60 mins
Yields 8-12 servings


4 large Yukon gold potatoes
1 16-oz jar Paisley Farm Brussels Sprouts, drained and chopped; (both dilled and hot brussels sprouts work with this recipe)
2 cups pizza blend shredded cheese
1 cup bacon pieces


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Pierce each potato with a fork to release steam and roast in preheated oven until tender, about 50 minutes.
  3. Remove from oven and cool to touch, about 10 minutes.
  4. Once cooled, cut off all four sides from each potato, and remove the center of each piece with a melon baller.
  5. Fill each well with brussels sprouts and top with cheese and bacon.
  6. Return to oven to melt cheese.
  7. Serve and enjoy!

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