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Twice-Baked Potatoes Kids Love
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Cheesy bacon cauliflower-potato mash - a tasty twist on loaded baked potatoes.
Ingredients:
  • 4 large baking potatoes (8 to 10 oz each)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse Kosher salt
  • 1 small head of cauliflower, cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon butter or margarine, melted
  • 1/3 cup fat-free (skim) milk
  • 1 cup low-fat sour cream
  • 1 cup shredded Cheddar cheese
  • 4 green onions, chopped (about 1/4 cup)
  • 1/4 cup bacon flavor bits or chips
Instructions:
  • Preheat oven to a toasty 400°F. Give those potatoes a gentle scrub, leaving the skins on. Use a fork to pierce the potatoes multiple times to release steam as they bake.
  • Lightly coat with olive oil, then sprinkle with 1/2 teaspoon salt. Bake on an ungreased baking sheet for 1 hour or until potatoes are tender when pierced with a fork in the center. Allow to cool before handling.
  • Place cauliflower in a microwave-safe bowl and cook for 5 to 8 minutes until tender.
  • Cut each potato in half lengthwise and carefully scoop out the insides, leaving a thin shell. Place the insides of 2 potatoes in a food processor or blender. Set aside the remaining 2 potato insides for another meal. Combine cauliflower, melted butter, milk, sour cream, and 1/2 teaspoon of salt in the food processor or blender with the potatoes. Blend until smooth.
  • Add the 1/2 cup of shredded cheese and a sprinkle of black pepper to the filling. Spoon the mixture back into the potato skins and top with the rest of the shredded cheese.
  • Transfer the stuffed potatoes into a well-greased 9x13-inch baking dish. Bake for an extra 20 minutes, or until the cheese is melted and the filling is heated through.
  • Garnish with green onions and crispy bacon bits before serving.

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