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    Home » Recipes » Entrees

    Vegan Twice Baked Faux-tatoes

    Published: Aug 2, 2013 · Modified: Sep 26, 2017 by Lauren · This post may contain affiliate links · 5 Comments

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    I have been craving potatoes lately.

    pot11

    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....so much so that I'd palm them and wrap them in my napkin in order to deposit them into the nearest trash receptacle without being detected.

    pot33

    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!

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    Twice Baked Faux-tatoes

    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Servings: 2 potato halves
    Calories: 176kcal
    Author: Lauren Goslin

    Ingredients

    • FOR THE POTATO:
    • 1 Yukon Gold or russet potato
    • FOR THE CAULIFLOWER:
    • 3 c. cauliflower chopped into small florets
    • 1 large garlic clove
    • water for boiling
    • 2 t. coconut oil plus a bit more for rubbing on the skins
    • ¼ t. + 1/8 t. sea salt
    • 2 T. scallion chopped
    • 2 t. nutritional yeast
    • black pepper and cayenne to taste
    • paprika for sprinkling on top
    • coconut oil olive oil, and fresh parsley, for garnish

    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 the coconut oil, sea salt, dashes of black pepper and cayenne, nutritional yeast, 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 drizzle them with a bit more coconut or olive oil.

    Notes

    The calorie count actually includes the potato flesh, as I couldn't figure out how to subtract it, so keep that in mind! The facts are based on using a 250 gram Yukon Gold potato, and none of the garnishes. Weight Watchers points (new system): 5

    Nutrition

    Serving: 1 | Sodium: 399mg | Sugar: 5.4g | Fiber: 8.1g | Calories: 176kcal | Polyunsaturated Fat: 0.9g | Saturated Fat: 4g | Fat: 4.9g | Protein: 6.4g | Carbohydrates: 30.4g

    As I stated in the recipe box above, the nutritional information actually includes the potato flesh, as I didn't know how to subtract it, so keep that in mind for calories and carbs, especially. The cauliflower mash nutrition facts are as follows:

    • Calories: 93
    • Fat: 4.9 g
    • Carbs: 10.4 g
    • Fiber: 4.8 g
    • Protein: 4.7 g
    • WW points: 2

    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.

    pot22

    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.

    IMG_7801

    Serve this with a big green salad for a healthy meal, and I bet you'd still have room for these yummy Chocolate Chip Truffles. 😀

    Do you enjoy potatoes or have you ever had faux-tatoes?

     

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    Filed Under: Entrees

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    Comments

    1. ari

      August 16, 2013 at 10:25 am

      what do you do with the scooped-out potato? throw it away?

      Reply
      • Lauren

        August 16, 2013 at 10:33 am

        Whatever you want! 🙂

        Reply
    2. Susan

      August 04, 2013 at 10:25 pm

      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. 🙂

      Reply
    3. Gabby @ the veggie nook

      August 04, 2013 at 12:29 pm

      Love this Lauren! I looove twice baked potatoes but I love this for a lighter version!

      Reply
    4. Amber

      August 02, 2013 at 7:47 pm

      Gorgeous recipe, Lauren. 🙂

      Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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