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Twice Baked Faux-tatoes

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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
  • 1/4 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: 1g | Calories: 176kcal | Carbohydrates: 30.4g | Protein: 6.4g | Fat: 4.9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.9g | Sodium: 399mg | Fiber: 8.1g | Sugar: 5.4g