Twice-Baked Whipped Cauliflower Potatoes
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5.0
9 reviews
Excellent
Twice-Baked Whipped Cauliflower Potatoes
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These twice-baked whipped cauliflower potatoes are fluffy and flavorful! These healthier twice-baked potatoes are sure to swing skeptics to team cauliflower!
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Ingredients
- 4 large russet baking potatoes
- 1-2 cups caramelized onion and roasted garlic mashed cauliflower [recipe]
- ½ 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
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- red pepper flakes to taste
- kosher salt for sprinkling
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!
Notes
- 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*
- Nutrition Facts below are roughly estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
41g
(14%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
15mg
(5%)
Sodium
118mg
(5%)
Potassium
997mg
(28%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
159IU
(3%)
Vitamin C
24mg
(27%)
Calcium
151mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 118mg | 5% |
| Potassium | 997mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 24mg | 27% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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