Colcannon-Stuffed Brussels Sprouts

• 1/2 pound red potatoes
• 6 Brussels sprouts
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt, or to taste
• freshly ground black pepper to taste
• 3 bacon slices, cooked until crisp and crumbled

1. Peel potatoes.
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. Preheat oven to 350F.
4. While potatoes are cooking, trim Brussels sprouts.
5. With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve.
6. Quarter rest of each sprout and slice thin.
7. With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl.
8. Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
9. Have ready a bowl of ice and cold water and bring reserved cooking water to boil.
10. Gently stir in reserved sprout leaves and blanch 5 seconds.
11. Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water.
12. Blanch shredded sprouts 30 seconds and drain in a sieve.
13. Beat shredded sprouts into potato puree.
14. Transfer leaves to paper towels to drain upside down.
15. Transfer puree to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups.
16. Arrange filled leaf cups in a buttered shallow baking dish.
17. Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered.
18. Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.

red potatoes, brussels, unsalted butter, salt, freshly ground black pepper, bacon

Taken from www.epicurious.com/recipes/food/views/colcannon-stuffed-brussels-sprouts-11821 (may not work)