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!