Brussels Aartappels (Brussel Filled Baked Potatoes)
Brussels Aartappels
Brussels Aartappels always felt like a little surprise on the table — baked potatoes split open and filled with creamy, buttery sprouts that tasted far better than anyone expected. It's the kind of dish your mum made when she wanted to stretch ingredients and still make something that looked "proper." Warm, simple, and proudly old school, it brings back memories of weeknight suppers where the oven did most of the work and the house smelled like comfort.
Ingredients
- 1 kg potatoes
- 350 g Brussels sprouts, chopped
- 100 g bacon
- 1 small onion, finely chopped
- 50 g butter
- 50 g grated cheese
- 1 tbsp milk
- Salt and pepper
- 0.5 cup cream
- 2 cups meat/beef stock
Method
- Preheat the oven to 180–200°C.
- Cook whole potatoes until half-done (about 30 minutes).
- Cut in half and scoop out the centres to make shells.
- Fry the bacon and onion, then mix finely with the scooped potato flesh.
- Cook the chopped Brussels sprouts in the stock until tender.
- Add the cooked, finely chopped sprouts, grated cheese, bacon mixture and a splash of milk; season with salt and pepper.
- Spoon the mixture back into the potato shells, place in an ovenproof dish and pour cream over them.
- Bake for 25 minutes until hot and golden.