Hey, guess what? There’s cauliflower in there (underneath all the cheesy, onion-y goodness). Health food for the win!
I’ve been wanting to experiment with cauliflower for a long time but it’s always scared me with its funky appearance and distinct texture and flavor. So until I figure out how to eat cauliflower on its own, I shall pair it with potatoes. Not a bad combo if you ask me.
These twice baked potatoes have about 1/3 of a cauliflower inside, but you really can’t tell. The texture remains the same as a traditional twice baked potato, with just a slight taste of fresh, steamed cauliflower.
What you need to know about this recipe:
- It’s super simple, requiring just 7 ingredients.
- It can be made dairy-free by using dairy alternatives to butter, sour cream and cheese.
- It makes a seriously satisfying side dish, or with the addition of chili on top, could be a complete meal.
- It’s cheesy, dense and extremely flavorful.
- Although I have no subjects to test on (yet), I bet kids would love these.
I served mine alongside some grilled chicken and steamed broccoli and carrots, but they would also go well alongside hearty soups, meat entrees or dinner salads. And, they reheat really well, so make a few ahead of time and then snack on them throughout the week.
- 3 large russet potatoes
- 1/4 cauliflower, stems removed and loosely chopped (about 1.5 cups)
- 1.5 Tbsp butter
- 3 Tbsp light sour cream
- 1/2 tsp garlic powder
- 1/4 tsp each sea salt & pepper
- 3 Tbsp shredded cheddar cheese
- Preheat oven to 400 degrees F.
- Wash and scrub your potatoes, then dry and lightly coat with canola or coconut 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.
- Remove from oven and let cool until they’re comfortable to handle.
- In the meantime, steam your cauliflower over a double boiler (or in the microwave) for about 15 minutes or until tender.
- 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.
- Preheat oven to 350 degrees F.
- 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.
- Serve immediately, topping with chives or green onion (optional). Cover and store in the fridge for up to a few days.