This is a low carb option to traditional twice baked stuffed potatoes, using mashed cauliflower instead. Twice baked cauliflower potatoes are a great Thanksgiving day side dish!
My mind is completely focused on Thanksgiving lately and this is one of my latest ideas. I feel a little bad for Thanksgiving. It seems to get less and less attention every year. People decorate their houses for Halloween and the minute that is over, holiday lights and decorated Christmas trees come out. What happened to the Thanksgiving decorations? Where’s the Thanksgiving Starbucks cup?
Anyhow, back to these twice baked cauliflower potatoes. Last year, I shared my recipe for creamy mashed cauliflower. It’s a great alternative to mashed potatoes and I actually served both during one of my Thanksgiving meals.
For this recipe, I made the mash and also made baked potatoes. I scooped out the cooked potato flesh and then filled them with the mashed cauliflower. I love how these came out! And you can use all that leftover potato to make traditional mashed potatoes.
Ingredients
- Russet potatoes
- Cauliflower florets
- Shredded Parmesan cheese
- Shredded cheddar cheese
- Sour cream
- Chopped cooked bacon
- Chopped scallions or green onions
How to Make Twice Baked Cauliflower-Stuffed Potatoes
Bake the potatoes in the oven on a sheet pan until fork tender. This will take about one hour at 400°F.
For the cauliflower filling, first boil the florets in a large pot of boiling water until they are very soft. Drain them and then mash them in a food processor. Add the sour cream and Parmesan and process until the cauliflower mixture is smooth and creamy.
Add the cheddar cheese and half of the chopped bacon. Pulse a few times to combine.
Slice the baked potatoes in half lengthwise and then scoop out almost all of the flesh. Leave a border around the edge which will keep the skins from falling apart.
Spoon the cauliflower mash into the potato skins and sprinkle the rest of the cheese and bacon over the top.
Bake the cauliflower filled potatoes for 10 minutes or until the cheese has melted and they are warmed through.
Garnish with scallions or green onions for serving.
Recipe Tips
Russet potatoes work best for this recipe because their skins are sturdy enough to hold the cauliflower mash filling.
You can use different kinds of cheese like sharp cheddar, mild, or other good melting types of cheese like Gruyere.
When you make the cauliflower mash, be sure to drain off as much water as possible so the mash is not watery.
You can make the mash a day in advance to save time and keep it in the refrigerator. The stuffed potatoes will need a little more baking time if the mash is cold when you fill them.
I think these are best when they come out of the oven, but they will keep for a few days in the refrigerator. Just keep in mind that the potato skins will soften once they are chilled.
I was so excited to come up with an idea all on my own and then I made the mistake of doing a google search to see if anyone else had thought of it. And it appears many people have. So I guess I’m not the first one. It’s still a fun recipe though!
More Cauliflower Recipe Ideas
- Crispy Smashed Cauliflower
- Cheesy Cauliflower Fritters
- Sheet Pan Cauliflower Tacos
- Cauliflower Breadsticks
Twice Baked Stuffed Cauliflower Potatoes
Ingredients
- 4 russet potatoes
- 1 medium head of white cauliflower cut into small florets
- 3/4 cup shredded Parmesan cheese
- 1/2 cup + 1/2 cup shredded cheddar cheese
- 2 oz sour cream
- 6 strips of bacon cooked until crispy and then finely chopped into bits
- 3 tbsp chopped green scallions
Instructions
- Preheat oven to 400°F. Wash and scrub potatoes and place on baking sheet. Bake in oven for about 1 hour or slightly longer as needed, until potatoes are soft (they should have some give when you touch them).
- While potatoes are cooking, make the cauliflower mash. Cook cauliflower florets in boiling water until very soft. Drain from water and place into food processor. Make sure to eliminate as much of the water as possible so your mash isn't watery. Process cauliflower until completely mashed. Add in sour cream and Parmesan cheese. Process until mash is creamy and smooth.
- Add in 1/2 cup cheddar cheese and half of the bacon bits and pulse a few times to mix into the mash.
- When potatoes are done, slice them in half, lengthwise. Using a sharp spoon, scoop out most of the potato flesh, leaving a small amount around the edges (about 1/4 inch) to hold the shell together. The leftover potatoes can be used to make traditional mashed potatoes. Pile empty potato shells high with the cauliflower mash. Sprinkle remaining cheese and bacon bits on top of each potato.
- Place potatoes back into the oven and bake about 10 minutes, or until cheese is melty and potatoes and mash are warm. Garnish potatoes with chopped scallions before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thanks for the idea – I’ve never made twice baked potatoes before and these look cheesy and delicious.
these are super cheesy! =)