Colcannon-Stuffed Brussels Sprouts

1. 1

   Peel potatoes.

2. 2

   In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.

3. 3

   Preheat oven to 350F.

4. 4

   While potatoes are cooking, trim Brussels sprouts.

5. 5

   With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve.

6. 6

   Quarter rest of each sprout and slice thin.

7. 7

   With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl.

8. 8

   Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.

9. 9

   Have ready a bowl of ice and cold water and bring reserved cooking water to boil.

10. 10

    Gently stir in reserved sprout leaves and blanch 5 seconds.

11. 11

    Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water.

12. 12

    Blanch shredded sprouts 30 seconds and drain in a sieve.

13. 13

    Beat shredded sprouts into potato puree.

14. 14

    Transfer leaves to paper towels to drain upside down.

15. 15

    Transfer puree to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups.

16. 16

    Arrange filled leaf cups in a buttered shallow baking dish.

17. 17

    Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered.

18. 18

    Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.