Baked Potatoes With Brussels Sprouts And Bacon – a delicious recipe with baking potatoes, bacon, sage, golden raisins, Brussels, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat over to 375u00b0 F. Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
2
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside. Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and saute until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
3
Slice the top of each potato down the center lengthwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.
622
kcal
Calories
44
g
Fat
19
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large baking potatoes, 12 slices bacon, 8-10 fresh sage leaves, roughly torn, 3/4 cup golden raisins, and more.
Yes, Baked Potatoes With Brussels Sprouts And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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