Twice Half Baked Potato

Forget the confusing name of the dish, it's DELICIOUS!  This healthier choice to a half baked potato cuts the calories and amps up the taste, while keeping the texture and flavors on point.

I substituted most of the potato with cauliflower giving a great veggie substitute that you barely notice because the potato is still there.

Nix the potato skins and they become a great side.

Twice Half Baked Potato

1 head of cauliflower
1 medium potato
1 tbsp on butter
1/4 milk or cream
Olive oil
Salt & pepper to taste
Fun toppings of your choice

1. Bake the potato in a 400 degree oven for 30 minutes.  It needs to be completely soft by the time you pull it out.
Meantime, boil water and add salt.  Take the cauliflower apart, rinse it off and put it in the boiling water.

2. When the potato is soft enough to cut easily and scoop out the inside; try to keep the potato skin together creating two bowls.  Put the inside of the potato in the same water as the cauliflower so that it can fully cook the rest of the way.  Put a little olive oil on the inside of the potato skin bowls and put them back in the oven.

3. When the cauliflower and potato are soft drain the water and and put the cauliflower and potato back in the pot.  Mash the two together with the butter and milk or cream adding salt and pepper to taste. 

4. Pull the potato skin bowls out of the oven when the inside is slightly golden and scoop the mashed mixture inside of them.  Add all your favorite toppings and enjoy!

The potato will act as enough starch to simulate the texture of mashed potatoes.  The potato skin bowls help with portion control and add a crunch.
It's a really delicious way to sneak veggies into a daily meal.

*If you want an extra veggie boost you can smash cooked broccoli in as well.  Fair warning, this will turn the mash green.  You can also sub the filling in stuffed peppers with this mash up.