Side dishe for 6
Cauliflower Twice-Baked Potatoes
Baked russet potatoes are filled with creamy cauliflower, sour cream, butter, garlic, and cheddar, then baked again.
$0.53per serving $
120 minstart to table
6servings
Ingredients
- 3 large russet potatoes
- olive or coconut oil
- 1/4 head cauliflower
- 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
Steps
- Heat the oven to 400 F.
- Rub the potatoes with oil and bake them on a baking sheet for 60 minutes, until tender.
- Steam the cauliflower with water in a covered 2-quart saucepan for 8 minutes, then drain.
- Cool the potatoes for 10 minutes, halve them, and scoop the centers into a bowl.
- Mash the potato centers with cauliflower, butter, sour cream, garlic powder, salt, and pepper.
- Fill the potato skins, top with cheddar, and bake at 400 F for 20 minutes.
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