Twice-Baked Potatoes
Source Stealth Health
March 10, 2005
Makes 4 entrée-sized or 8 side-dish servings
Per Serving
Fat: 5.6 g
Protein: 18 g
Carbohydrates: 61g
Ingredients
4 medium potatoes
1 ½ pounds cauliflower, washed, green leaves removed
5 tablespoons nonfat milk, divided
¾ teaspoon salt
¼ teaspoon black pepper
1 cup (4 ounces) finely shredded reduced-fat sharp Cheddar cheese
paprika
Instructions
Preheat the oven to 350 degrees. Using a fork, puncture the potatoes. Bake for 40 to 50 minutes until tender.
Meanwhile, cut the cauliflower into about eight pieces and steam until very tender. Transfer the cauliflower to a food processor or blender (in two batches if necessary). Add 2 tablespoons of the milk, salt, and pepper. Puree until smooth; the mixture will resemble mashed potatoes and make about 1 cup puree. Set aside.
Cut the potatoes in half lengthwise. Scoop out the pulp and place into a large mixing bowl, leaving thin shells. Using an electric mixer on lowest speed, beat the potato pulp and the remaining milk until blended. Add the pureed cauliflower mixture and beat until well mixed (do no over beat). Stir in half of the shredded cheese.
Divide the mixture among the potato shells. Top with the remaining cheese and sprinkle with paprika. Return to the oven and bake until the cheese melts, about 5 minutes.
