Twice-Baked Potatoes Kids Love

Prep 15 min
Total 1 hr 35 min
Servings 4

Cauliflower and potatoes are blended together with bacon bits, cheddar cheese and sour cream for a satisfying spin on twice-baked potatoes. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 2, 2011

Ingredients

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

1/3

cup fat-free (skim) milk

cup low-fat sour cream

cup shredded Cheddar cheese

green onions, chopped (about 1/4 cup)

1/4

cup Betty Crocker™ Bac~Os® bacon flavor bits or chips

Steps

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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.

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