Smokey's stuffed Brussels sprout potatoes

Ingredients for 2 servings:

• 4 large jacket potatoes from the previous day
• 200 g Brussels sprouts
• 1 clove(s) garlic
• 6 tbsp crème fraîche
• 3 tbsp milk
• 1 tsp, heaped pepper, green, dried
• 1 pinch of nutmeg
• n. B. Salt
• 50 g Parmesan, freshly grated
• Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

small main course or side dish

Peel the leaves from the Brussels sprouts and blanch briefly (about 1-2 minutes), then drain well. Halve the potatoes, scoop out the meats, and place in a buttered dish. Roughly grind the pepper. Whisk the crème fraîche with the milk and seasonings. Press in the garlic and fold in the Brussels sprout leaves. Stuff the Brussels sprout mixture into the potato halves and sprinkle with Parmesan cheese. Bake in an oven preheated to 200°C (top/bottom heat) until the Parmesan cheese has taken on a light brown color. Serve with a salad as a small main course or as a side dish to meat.