Twice-Baked Whipped Cauliflower Potatoes

I’m not going to tell you to lie to your kids, your husband, your significant other, or even your friends…  But if you want to trick people into eating [and enjoying!] cauliflower, this might be the recipe to do it with.  Or you can slap these puppies on the table and say: “It’s cauliflower, b!&$%es!”  
On second thought, maybe you shouldn’t say it quite like that.
Twice-Baked Whipped Cauliflower Potatoes
Twice-Baked Cauliflower Potatoes
[yields 4 servings and makes fabulous leftovers!]
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what’s in it?
4 large russet baking potatoes
1-2 cups caramelized onion and roasted garlic mashed cauliflower [recipe]
1/2 cup or more of sharp cheddar cheese, grated
1/4-1/2 cup “dairy” [milk, heavy cream, coconut/almond milk, or even veggie broth!]
1-2 TBSP extra virgin olive oil or your favorite oil
1/4 TSP garlic powder
1/4 tsp dried parsley
red pepper flakes, to taste
kosher salt for sprinkling

brontosaurus chefs load them up with toppings!  Try as cheddar, red pepper flakes, paprika, dried parsley, green onions, plain greek yogurt or sour cream
t-rex chefs add any of the above toppings and even *cough*bacon*cough*

The inspiration for this bad boy was my caramelized onion and roasted garlic mashed cauliflower. It’s hot, garlicky comfort food that tastes even better the next day —  Especially when you whip the leftovers into twice baked potatoes!

I didn’t want to make this post a mile and a half long by adding the entire cauliflower recipe along with the twice-baked potatoes, but I’ll be happy to combine the two for easy printing if you’d like.  Just shoot me an email!

Twice-Baked Whipped Cauliflower Potatoes
get cooking!
Preheat your oven to 350 degrees Fahrenheit   Wash and scrub potatoes, pierce each a 4-6 times with a fork, and rub with olive oil.  Sprinkle each spud generously with coarsely ground kosher salt and set atop a baking sheet on the middle rack of your oven or toaster oven.  Bake for 60 minutes or until tender in the center with a crispy golden skin.  Larger potatoes may need an extra 10-20 minutes bake time depending on your oven.

While the potatoes are baking, make your mashed cauliflower, using the food processor to whip it.   It’ll be done well before the potatoes are and you can use the extra time to tackle the dishes or dance around the kitchen to the radio.  If you already made the cauliflower and are using up the leftovers, well then… you win!  Once your potatoes are ready, allow to cool a bit before slicing.  To maintain the shape, cut just about halfway through the top portion of the potato, pinching the sides a bit to widen the opening enough for you to scoop out the center with a spoon.

Twice-Baked Whipped Cauliflower Potatoes

Using a spoon, grapefruit spoon, or even a fork, scoop our the center.  Leave behind enough to maintain the shape of the potato, about 1/4 inch should do it.

Scoop your potato into a bowl and fork-mash with 1/4 cup of your dairy option [see recipe] until smooth. Stir in mashed cauliflower, cheese, freshly chopped green onion, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and a few cranks of freshly ground black pepper.  Taste and adjust seasonings and dairy as desired, and gently spoon the whipped deliciousness into the potatoes.  Top with a little extra freshly grated cheddar cheese and return to the oven to bake for 10-15 minutes.  Serve hot and steamy.

Garnish with even more green onion & a spicy sprinkle of red pepper flakes & dig in!
and to those of you that just sprinkled bacon on top…
well-played



Twice-Baked Whipped Cauliflower Potatoes

so… how was it?
Shall we cue the happy dance now, or later?  I got my husband to eat cauliflower!!!!! Whoo!  Though I make quite possibly the world’s best mashed cauliflower, Paul isn’t impressed.  My poor ego, right?  It’s shattered!  This recipe was a final attempt to get him on board with one of my favorite fall side dishes and it WORKED!  The crispy, salty skin is reminiscent of a deep-fried potato skin and the whipped potato + cauliflower inside?  Fluffy and flavorful!  Don’t even get me started on the garlic, onion, and cheese.  I think it’s safe to say that you’ll want to dive in face first!

Twice-Baked Whipped Cauliflower Potatoes

Dare I say that once I make a dent, I pretty  much forego all silverware and pick up the remainder of the spud to eat it like a ridiculously loaded potato skin?  Oh yes.  This works especially well if there’s cheese running down the sides of it.  I’m swooning just thinking about it.

Craving more?
Vegetarian Loaded Baked Potato SoupIrish Potato Nachos
Curry Cranberry Caulilfower Quinoa and SquashCauliflower Soup with Pesto

Comments

  1. says

    I wanted something different for dinner the other night and after looking at you website decided to make these cauliflower stuffed twice baked potatoes. I opted to exclude the parsley as i am not a fan but it didn’t matter because the potatoes tasted great. I would never have thought of mixing cauliflower with potato but it really does work. I’ll be blogging about this on my site and it will be complemtary. If you don’t mind can i put a link to your site so that other people can see the recipe?
    Riccardinosfood.blogspot.com

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