Stuffed Baked Potato with Roasted Buffalo Brussels Sprouts and Shallots
This is a jam packed baked potato full of flavor. The spicy buffalo roasted brussels spouts with the crispy shallots smothered in creamy vegan cheese sauce. Wowza. It all compliments each other so well. The key is to get a little piece of everything in each bite!
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!
Notes
If you don't have the cheese sauce I would suggest just omitting it completely or using a vegan sour cream, or some extra buffalo sauce! Or even better mixing the sour cream with the buffalo sauce!