1-2 cups caramelized onion and roasted garlic mashed cauliflower [recipe]
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
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*
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!
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.
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.
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.