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Baked Potatoes With Brussels Sprouts and Bacon

Baked Potatoes With Brussels Sprouts and Bacon
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Serves 4| Hands-On Time: | Total Time:



  1. Preheat over to 375° F.
  2. 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.
  3. 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 sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
  4. Slice the top of each potato down the center lenghtwise 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.
By November, 2004

Nutritional Information

  • Per Serving
  • Calories 561Calories From Fat 23%
  • Calcium 126mg
  • Carbohydrate 92g
  • Cholesterol 34mg
  • Fat 15g
  • Fiber 10g
  • Iron 5mg
  • Protein 18mg
  • Sat Fat 6g
  • Sodium 503mg
What does this mean? See Nutrition 101 .

Quick Tip

Raw sweet potatoes
Mashed all your potatoes? Consider baking sweet potatoes or squash for this recipe instead. If you have sausage left over from your stuffing preparations, use it in place of bacon. Substitute whatever dried fruit you have on hand for golden raisins.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.