Cauliflower Twice-Baked Potatoes
A cheesy, luxurious twice-baked potato with steamed cauliflower inside! The perfect vegetarian side dish.
Ingredients
- 3 large russet potatoes
- Olive or coconut oil
- 1/4 head cauliflower ((stems removed and loosely chopped // 1/4 head yields ~1 1/2 cups))
- 1 1/2 Tbsp butter
- 3 Tbsp light sour cream
- 1/2 tsp garlic powder
- 1/4 tsp each sea salt & pepper
- 3 Tbsp shredded cheddar cheese
Instructions
- 1
Preheat oven to 400 degrees F (204 C).
- 2
Wash and scrub your potatoes. Then dry and lightly coat with oil. Place directly on the top or middle rack and bake for 1 hour, 15 minutes, or until they’re golden brown and have a bit of “give” to them when lightly squeezed.
- 3
Remove from oven and let cool until they’re comfortable to handle.
- 4
In the meantime, steam your cauliflower over a double boiler (or in the microwave) for about 15 minutes or until tender.
- 5
When your potatoes are cooled, cut them in half and gently scoop out the insides with a spoon, leaving about a 1/4 inch rim. Add the potato and steamed cauliflower to a large mixing bowl, along with the butter, garlic powder, salt, pepper, and sour cream and combine with either a potato masher or hand-held mixer. Be careful not to overmix or the potatoes can become sticky. Add a splash of milk if it appears too thick.
- 6
Preheat oven to 350 degrees F (176 C).
- 7
Scoop the filling back into your potatoes and place in a baking dish. Top with a sprinkle of cheddar cheese (optional) and bake for 15 minutes, or until the cheese is melted and the potatoes are warmed through.
- 8
Serve immediately, topping with chives or green onion (optional). Cover and store in the fridge for up to a few days.
Nutrition Facts
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