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.
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 Whipped Cauliflower Potatoes
- 4 large russet baking potatoes
- 1-2 cups caramelized onion and roasted garlic mashed cauliflower [recipe]
- 1/2 cup grated sharp cheddar cheese (plus extra to taste)
- 1/4-1/2 cup "dairy" (milk, heavy cream, coconut milk, or even veggie broth!)
- 1-2 TBSP extra virgin olive oil
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- red pepper flakes to taste
- kosher salt for sprinkling
- 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…
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!