Twice-Baked Potatoes Kids Love

Twice-Baked Potatoes Kids Love

Editorial Manager, Laurie Borgen shares a favorite recipe. There is a whole head of cauliflower hidden in this delicious twice-baked potato recipe. Try them - your kids will never know.

Prep Time



Total Time






large baking potatoes (8 to 10 oz each)
tablespoon extra-virgin olive oil
teaspoon coarse Kosher salt
small head of cauliflower, cut into bite-sized pieces (about 3 cups)
tablespoon butter or margarine, melted
cup fat-free (skim) milk
cup low-fat sour cream
cup shredded Cheddar cheese
green onions, chopped (about 1/4 cup)
cup Betty Crocker® Bac~Os® bacon flavor bits or chips
  1. Heat oven to 400°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.
  2. Brush lightly with olive oil, and sprinkle with 1/2 teaspoon of the salt. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork. Let stand until cool enough to handle.
  3. Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
  4. Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell. Place insides from 2 potatoes in bowl of food processor or blender. Place remaining 2 potato insides aside for another use (tomorrow’s dinner!) Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.
  5. Stir in 1/2 cup of the shredded cheese and black pepper to taste. Spoon filling back into the potato skins and sprinkle with remaining 1/2 cup shredded cheese.
  6. Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.
  7. Sprinkle green onions and bacon bits over the top and serve.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Don’t have a food processor? Simply use your blender to make the filling.
Health Tip:
Break up the potato stuffing in to two batches. Omit the butter, and use non-fat milk and non-fat sour cream in the second batch, and make half of your potatoes much lower in fat.
Dress it up:
Top with asiago cheese and crispy cooked pancetta instead of shredded cheddar and bacon for a more elegant side dish.
Time Saver:
If short on time, bake the potatoes in the microwave. The skins of microwave baked potatoes aren't nearly as crispy, so finish them in a conventional oven, with olive oil and salt, at 400°F for 10 minutes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.