I have been craving potatoes lately.
What's funny about this is the fact that my mom made potatoes every single night when I was a kid, and I loathed them.
I'd palm them and wrap them in my napkin in order to deposit them into the nearest trash receptacle without being detected.
While I still use the potato shell here (which is deliciously edible, by the way), I use cauliflower in place of the potato flesh to put a different, low carb spin on the traditional baked potato.
The addition of nutritional yeast and coconut oil gives this a richness and a cheesiness without using tons of butter and cheese, a plus for everyone!
I have to say, these are fantastic! My husband and I each had a half, and we kept saying to one another how delicious they were. We topped them with some pumpkin seed 'bacon' bits which added a nice crunch!
I really enjoy eating the crispy skins as well. It gives you a bite of the actual potato, along with the cauliflower mash.
If you don't want to use the potato skins, the cauliflower mash is delicious on its own. It makes a light, yet filling substitute for mashed potatoes.
Twice Baked Faux-tatoes
Ingredients
- 1 Yukon Gold or russet potato
- 3 cups cauliflower chopped into small florets
- 1 large garlic clove
- water for boiling
- 1-2 Tablespoons coconut oil or butter plus a bit more for rubbing on the skins
- ¼ + 1/8 teaspoon sea salt
- 2 Tablespoons scallion chopped
- black pepper, cayenne, paprika, and fresh parsley to taste
Instructions
- Preheat the oven to 450 degrees.
- Wash and prick the potato with a fork multiple times.
- Bake the potato for one hour.
- Meanwhile, add the cauliflower, garlic clove, and a dash of salt to a saucepan.
- Add enough water just to cover the cauliflower.
- Bring the cauliflower to a boil, then reduce the heat to a low simmer.
- Cover the pan, and let it simmer for 10 minutes until soft.
- Strain the cauliflower from the water, reserving the water in a separate bowl.
- Using a potato masher or a food processor, mash or puree the cauliflower with one tablespoon of coconut oil, sea salt, dashes of black pepper and cayenne, and scallions. Add the reserved boiling water as needed to give the mix the consistency you desire (I used about one tablespoon).
- Once the potatoes have baked and cooled, slice them in half lengthwise, and scoop out the flesh. Be sure to leave enough flesh to give the potato skin structure!
- Lower the oven temperature to 350 degrees.
- Rub the outside of the potato skins with a bit of coconut oil (this makes them nice and crispy!).
- Arrange the empty skins in a small baking dish, and fill them with the cauliflower mix.
- Sprinkle the tops with paprika, and bake them for 30 minutes.
- Garnish them with fresh parsley and top them with the remaining tablespoon of butter or coconut oil.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Amber
Gorgeous recipe, Lauren. 🙂
Gabby @ the veggie nook
Love this Lauren! I looove twice baked potatoes but I love this for a lighter version!
Susan
What a great idea! I tend to want lower calorie carb dishes, so the cauliflower mash would be ideal. I will definitely be looking for an opportunity to use this recipe. 🙂
ari
what do you do with the scooped-out potato? throw it away?
Lauren
Whatever you want! 🙂