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cauliflower twice-baked potatoes



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Prep Time: 15 minutes

Cook Time: 105 minutes

Total: 120 minutes

Servings: 6


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Step 1

Preheat oven to 400 degrees F (204 C).

Step 2

Wash and scrub your potatoes. Then dry and lightly coat with oil. Place directly on the top or middle rack and bake for 1 hour, 15 minutes, or until they’re golden brown and have a bit of “give” to them when lightly squeezed.

Step 3

Remove from oven and let cool until they’re comfortable to handle.

Step 4

In the meantime, steam your cauliflower over a double boiler (or in the microwave) for about 15 minutes or until tender.

Step 5

When your potatoes are cooled, cut them in half and gently scoop out the insides with a spoon, leaving about a 1/4 inch rim. Add the potato and steamed cauliflower to a large mixing bowl, along with the butter, garlic powder, salt, pepper, and sour cream and combine with either a potato masher or hand-held mixer. Be careful not to overmix or the potatoes can become sticky. Add a splash of milk if it appears too thick.

Step 6

Preheat oven to 350 degrees F (176 C).

Step 7

Scoop the filling back into your potatoes and place in a baking dish. Top with a sprinkle of cheddar cheese (optional) and bake for 15 minutes, or until the cheese is melted and the potatoes are warmed through.

Step 8

Serve immediately, topping with chives or green onion (optional). Cover and store in the fridge for up to a few days.

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