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Baked Potato with Roasted Brussels Sprouts & Goat Cheese Cream Sauce

This recipe will leave you with excess Brussels sprouts and cream sauce but you can serve them as an additional side. Alternatively, you can save the sauce and serve over pasta on a subsequent night.
Servings 2


Baked Potato with Roast Brussels Sprouts & Goat Cheese Cream Sauce

  • 2 Russet potatoes scrubbed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 batch Roast Brussels Sprouts see below
  • 1 batch Goat Cheese Cream Sauce see below
  • 2 slices prosciutto

Roast Brussels Sprouts

  • 200g (7 oz) Brussels sprouts halved
  • 1/8 cup fresh thyme
  • 2 tbsp olive oil
  • 1 tsp salt

Goat Cheese Cream Sauce

  • 3 tbsp butter
  • 2 tbsp all purpose flour
  • 1/2 cup white wine
  • 2 cups 2% milk
  • 2 tsp Dijon mustard heaping
  • 1 tsp salt
  • Pinch nutmeg
  • 300g (10.5 oz) goat cheese
  • 1 cup Greek yogurt
  • 1 lemon juiced


  • Preheat the oven to 350°F.
    Take the potatoes and pierce them all over with a fork. Using a pastry brush, brush the potatoes with the olive oil and sprinkle with the salt.
  • Place the potatoes directly on the oven rack and bake for 75 minutes. Place a baking sheet underneath the rack with the potatoes to catch any drips. While the potatoes are baking, prep the Brussels sprouts and cream sauce.

Roast Brussels Sprouts

  • Place the Brussels sprouts in a large bowl and pour the olive oil over top. Add the salt and toss to coat.
  • Pour the dressed Brussels sprouts onto a baking sheet lined with parchment paper. Arrange the Brussels sprouts so they are evenly spaced and facing cut-side-down. Sprinkle the thyme evenly over top.
  • When the potatoes are in their last 15 minutes of cook time, increase the oven's temperature to 425° and place the Brussels sprouts in the oven. Once the potatoes are done, take them out of the oven and rotate the pan holding the Brussels sprouts. Roast the sprouts for another 10 minutes while the potatoes cool.

Goat Cheese Cream Sauce

  • Once you put the Brussels sprouts in the oven, turn your attention to the cream sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour to create a roux. Add the wine and whisk until thick paste forms.
  • Slowly whisk in the milk, adding a 1/3 of a cup at a time. Only adding more milk when the previous amount is thoroughly combined. Stir in the Dijon, salt, and nutmeg.
  • Add the goat cheese and stir until the cheese melts and is fully integrated. Take the sauce off of the heat and stir in the yogurt and lemon juice. Taste and season with additional salt if necessary.

To Assemble

  • Place the prosciutto in a dry, cool skillet and place the skillet over medium heat. Cook the prosciutto until the edges curl and the pink of the meat turns a rich terracotta color. Transfer the meat to a plate lined with paper towel. Let cool.
  • Using a knife, make an incision along the top of the potato. Gently open the potato like a book. Place 3-4 Brussels sprouts in the potato, or 6-8 halves. Pour the Goat Cheese Cream Sauce over top.
  • Tear the prosciutto into small shards and sprinkle them over top of the potatoes. Serve immediately with a good cut of meat and a glass of red.