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Twice-Baked Potatoes Kids Love

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  • Prep 15 min
  • Total 1 hr 35 min
  • Servings 4
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Cauliflower and potatoes are blended together with bacon bits, cheddar cheese and sour cream for a satisfying spin on twice-baked potatoes.
By Laurie Borgen
Updated Mar 6, 2023
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Ingredients

  • 4 large baking potatoes (8 to 10 oz each)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse Kosher salt
  • 1 small head of cauliflower, cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon butter or margarine, melted
  • 1/3 cup fat-free (skim) milk
  • 1 cup low-fat sour cream
  • 1 cup shredded Cheddar cheese
  • 4 green onions, chopped (about 1/4 cup)
  • 1/4 cup bacon flavor bits or chips

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Don’t have a food processor? Simply use your blender to make the filling.
  • tip 2
    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.
  • tip 3
    Top with asiago cheese and crispy cooked pancetta instead of shredded cheddar and bacon for a more elegant side dish.
  • tip 4
    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

Nutrition Facts are not available for this recipe
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