These twice-baked whipped cauliflower potatoes are fluffy and flavorful! These healthier twice-baked potatoes are sure to swing skeptics to team cauliflower!
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.
On second thought, maybe you shouldn’t say it quite like that.
Twice-Baked Whipped Cauliflower Potatoes
Twice-Baked Whipped Cauliflower Potatoes
Ingredients
- 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 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*
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Wash and scrub potatoes, then 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 1 hour 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.
- 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 ingredients above] 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!
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!
Garnish with even more green onion & a spicy sprinkle of red pepper flakes and dig in!
and to those of you that just sprinkled bacon on top…
well-played
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!
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.
yummy! I would stuff a sweet potato with this delicious recipe! thanks for sharing! (:
This sounds so good! I too suffer from a husband who is reluctant to go near cauliflower (or most other veg to behonest). Anything to help is fine by me! 🙂
I never really cared for regular potatoes – but these look amazing and divine! I have to give this a go! Thanks 😀
Ohhhh that sounds DELICIOUS!!!!! The cauliflower sounds so good with this!!!! This looks like some serious comfort food to me!!! :o)
I STILL need to make mashed cauliflower. I am in such a rut eating it raw or roasted like popcorn. I’ve never like white potatoes, but I would totally do this with a sweet potato… it would be pretty for Halloween!
This looks so yummy!
Oh YES!! Looks so good!
I’m so behind with what can be done with cauliflour. Still need to attempt the mac n’ cheese dish…
now I am hungry. that’s a real bitch because I can’t eat yet.
Another great recipe, thanks 🙂 Looks so yum. Think I might try it with sweet potato too!
Looks SO yummy!!! Cauliflower is so versatile, who would have thought!
I love cauliflower! It is amazing all of the different recipes that cauliflower works so well in! Can’t wait to try this out-thanks Jenn!
This looks to. die. for. And it’s cauliflower, what?! 🙂
I’m going to have to try this – looks yummy and like a meal in itself!
This looks like such a great vegetarian recipe! Thanks for sharing 🙂 I’m going to have to make it soon!
YUM! This looks so amazing!!!!
omg. I can not wait to try this. Potato? Cauliflower? Cheese? yummm
I needed a traditional side for my Friday Five Americana and a twice baked potato is both rich and comforting. I really like how you lightened it up. Come seeit over @Feed Your Soul – http://chefpeterskitchen.blogspot.com/2012/11/friday-five-americana.html
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