I don’t know about you but I grew up eating baked potatoes at least once a week. We would always go out for family dinner every Friday. We frequented Ponderosa Steak House. My favorite part was getting the baked potato. Wrapped tightly in aluminum foil, filled to the brim with melty butter and sour cream. If we where lucky we got those tiny tittle bacon bits to sprinkle on top. I loved seeing all the butter drip out. It was always such a treat. They always seemed so satisfying to me. I definitely liked it more then the actual steak. I would always leave feeling full and happy. Which has lead me to my Stuffed Baked Potato with Roasted Buffalo Brussels Sprouts and Shallots.
When you’re searching for some comfort.
Now this is not your everyday butter, sour cream potato. This is a potato that is elevated to the next level, adult, not for kids kind of potato. A potato that won’t make you feel like your primarily only eating vegetables. Afterwards you will get that feeling you get when you had a craving and then you conquered it. A meal that will leave you patting your belly and looking for a place to kick up your feet.
No need to be extravagant.
If your looking for that really satisfying meal most of the time it won’t require endless hours in the kitchen. I have found the most satisfying meals start with the most humbling ingredients. Bread, Vegetables, Soups, Pastas. Simple ingredients that make you remember those happy moments.
If you have not already tried buffalo roasted brussels sprouts, sit back my friend, there is no other way to really eat them. Making this Stuffed Baked Potato with Roasted Buffalo Brussels Sprouts and Shallots.was ingenious. A mash up of 3 of my favorite things. Baked potatoes, Cheese sauce and buffalo roasted brussels sprouts. Not gonna lie, I patted myself on the back for this one!
Stuffed Baked Potato with Roasted Buffalo Brussels Sprouts and Shallots
Equipment
- Instant Pot
Ingredients
Baked Potato
- 4 Russet Potatoes Scored
Roasted Buffalo Brussel Sprouts
- 3 Cup Brussels Sprouts Ends cut and cut into 1/4s
- 2 Tbsp Vegan Butter
- 1/4 Cup Buffalo Sauce
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt and Pepper
- Cooking Spray
Crispy Shallots
- 2 Shallots Thinly Sliced
- 1/2 Cup Oil I like to fry with Safflower Oil.
- Salt To Taste
Vegan Cheese Sauce – see recipe in link (cheese sauce optional)
- 1/3 Cup Vegetable Stock
- 1 Cup Vegan Cheese Sauce
Instructions
Baked Potato
- Take your 4 potatoes and wash and dry them off. Poke holes in them with a fork so they can let off steam.
- Place them in your instant Pot with a cup of water on top of you metal trivet or your steamer basket.
- Manual for 15 minutes and then let it natural release for 20. Your potatoes will come out perfect.
- If using an oven. Preheat at 400. Poke holes in your potatoes and individually wrap them in aluminum foil. Bake for 60 minutes. Take out unwrap and let cool.
Brussels Sprouts
- Preheat your oven to 400 degrees.
- Take your butter and warm it in the microwave for 30 seconds.
- Take out and add in your buffalo sauce, garlic powder and salt and pepper.
- Pour your sauce over your chopped brussels.
- Taking a baking sheet, spray down well with cooking spray.
- Spread your brussels out evenly and bake for 25 minutes.
Crispy Shallots
- Peel and cut your shallots evenly.
- Take a small sauce pan and fill with oil. The key to not burning your shallots is to not start with hot oil.
- Place your shallots in the oil. Then turn on medium high heat.
- Watch carefully and using a wooden spoon keep the shallots moving until they start to brown.
- Taking a paper towel or hand towel lay on a plate.
- When the shallots are nice and crispy remove from the pan and place them on the towel. Season with salt.
Vegan Cheese Sauce
- Hopefully you have some of this tasty leftover sauce from a previous meal. If not you can omit it or follow my recipe for vegan cheese sauce.
- If your using the sauce you want to take about 1 cup of it and place it in a small saucepan and add 1/3 vegetable stock to thin it out.
Plating Potato
- Once you are ready to load up your potato you want to take each potato and slice it length wise and crosswise. Take the ends of the potato and gently squeeze together until it opens.
- Fill it with your cheese sauce, brussels and shallots.
- Serve warm and enjoy!