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Loaded Cauliflower Baked Potato Recipe

A healthier twist on the old baked potato
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course Side Dish
Servings 4

Equipment

  • Blender/dicer
  • Cookie sheet

Ingredients
  

  • 4 Large Russet potatoes
  • Olive oil
  • 1 10 oz Cauliflower
  • 1/4 C Sour Cream
  • 2 tbsp Butter
  • 1/2 tsp Garlic powder
  • 1/4 C Sharp or aged grated Cheeder Cheese
  • Salt & Pepper
  • Paprika

Instructions
 

  • Wash and dry potatoes and cauliflower and remove stems.
    Drizzle potatoes with olive oil, sprinkle with salt and pepper. Bake at 400 for 1 hour in the middle rack or until soft to the squeeze. While cooling, Steam cauliflower until softened. Add to blender to cremy consistency.
  • Slice the off the tops of the potatoes lengthwise. Scoop out potato leaving 1/4 left for base.
    Add sour cream, butter, salt & pepper, garlic powder together and mix well.
    Scoop mixture back into potato. Sprinkle with paprika and grated cheddar cheese. Put back in over at 350 for 15-20 minutes. Garnish with green onion or favorite topping. Enjoy!!
Keyword baked potato, loaded baked potato