Baked Potatoes W/ Brussels Sprouts & Bacon

Take a fun twist on the classic baked potato by topping it with a seasonal Brussels sprouts mixture. The bacon can be omitted from the recipe if preferred. Beans or lentils could serve as another alternative, using olive oil to replace the bacon fat. Enjoy. 


  • 4 large baking potatoes
  • 12 slices bacon
  • 8-10 fresh sage leaves, roughly torn
  • ¾ cup golden raisins
  • 2 cups Brussels sprouts
  • ½ cup sour cream
  •  Kosher salt and black pepper


1. Preheat oven to 375 F. Wash and dry the skin of the potatoes, then prick them several times with a fork. Place the potatoes in the oven for around 1 hour on the middle rack. When done, they should have a crispy skin but feel soft when gently squeezed.
2. On medium heat, cook the bacon in a medium frying pan until just crisp. Allow bacon to drain on paper towel and set aside. Reserve a ¼ cup of fat and return the ban to medium heat. Next, add the sage and sauté it until it begins to sizzle. Mix in the raisins and Brussels sprouts, stir until warm.
3. Prepare the baked potato by slicing down the center lengthwise and gently squeezing to loosen. Distribute the Brussels sprout mixture over each and add three strips of bacon. Top with a dollop of sour cream, salt, and pepper. 

Recipe adapted from