Twice-Baked Potatoes With Cauliflower and Cheese

Step 1

Preheat oven to 450.

Step 2

Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork.

Step 3

Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.

Step 4

While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

Step 5

When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese. Return to the oven for approximately 15 minutes, until the cheese is melted and golden.