2t.coconut oilplus a bit more for rubbing on the skins
1/4t.+ 1/8 t. sea salt
black pepper and cayenneto taste
paprikafor sprinkling on top
coconut oilolive oil, and fresh parsley, for garnish
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.
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