Years ago, my grandmother, a long time home-economics teacher, shared a secret recipe for sneaking vegetables into my children’s – and my – diet. She had been mixing mashed cauliflower into cooked potatoes for years, and serving them up in twice-baked potatoes with enticing ‘special’ skins. Shhh..none of the kids ever knew they were eating cauliflower!
The idea of getting my kids to eat cauliflower and the vitamin-rich potato skins, not just the butter and sour-creamed center of a baked potato, was very appealing, to say the least. So I tried her Twice-Baked Potato recipe, with half cauliflower filling and ‘special’ skins. Just as my grandmother promised, the kids ate them up!
This simple twice baked potato recipe is a snap to make. And once your kids love these potatoes, it is easy to involve them in the prep – washing, poking, scooping, and topping. Don’t have time to bake? Just microwave the cauliflower, and blend with Betty Crocker® instant potatoes, and bake for 20 minutes in a casserole.
Twice-baked potatoes are a great way to use up leftover cauliflower, or leftover potatoes. I have served this recipe at family dinners more than once and even the adults can't tell there's cauliflower mixed in!
Start with 4-6 large baking potatoes. The potato skin holds much of the nutritional value of a potato, so don’t forget to give them a bit of love too. Lightly rub the skins in extra virgin olive oil and add a sprinkle of sea salt to the potatoes prior to baking. This makes them extra crispy and more fun to eat.