How To Make Twice-Baked Dinner Potatoes with Cauliflower By Rachael

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats.

parmesan cheese

💰Cheaper: grated pecorino

Pecorino is often less expensive while offering a similar flavor.

Preheat the oven to 400°F (200°C).

Take large russet potatoes and prick the top with a fork to let steam escape.

Scrub the potatoes clean with a brush, dry them off, and spray with non-aerosol olive oil.

Season the potatoes liberally with salt and black pepper.

Line a baking sheet with foil or parchment paper.

Bake the potatoes in the oven for about 1 hour until they feel tender.

Remove the potatoes from the oven and shave off the top to create potato boats, scooping out the insides while leaving a coating of potato on the sides and bottom.

Trim off the outer green leaves of the cauliflower and chop the stem into bite-sized pieces, then cut the cauliflower into florets.

In a pot, combine the cauliflower florets, a little milk, stock, 4 crushed garlic cloves, a bay leaf, salt, and pepper, and cook until the cauliflower is tender.

Use a food mill to mash half of the cooked cauliflower and add liquids to thin out the mixture as desired.

Incorporate Boursin soft cheese with herbs, some Parmigiano cheese, and shredded white sharp cheddar into the mashed cauliflower and potato mixture.

Fill the potato boats to the top with the mixture and reserve some larger cauliflower florets to top the potatoes.

Sprinkle the filled potatoes with reserved cauliflower florets, Parmigiano cheese, and a little more shredded cheddar.

Return the filled potatoes to the oven to bake again.

Sprinkle paprika over the top of the potatoes before serving.

Garnish with parsley, chives, and spicy peppers before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens