The taste of rich, creamy twice baked potatoes without all the carbs! Cauliflower steps in here to help out the potatoes along with cream cheese, sharp cheddar cheese, sauteed onions, sweet peppers, butter and, of course, BACON.
I mean, if you’re not a fan of bacon, you can leave that out … but I wouldn’t. Because, yeah, bacon.
There’s enough REAL potato flavor in this casserole to make you believe you’re really eating a twice baked potato, but in an easy, make ahead, casserole form that nicely serves a small crowd. I think you could probably make it up now and freeze this casserole for Thanksgiving. That is what I’m planning for, personally, because come Thanksgiving weekend, things will be busy and it’s so nice to have some things already pre-made.
It feels like I’ve always been a HUGE fan of twice baked potatoes … I think I discovered them back in my teen years when I first started cooking real meals. Back then it was my job to do the grocery shopping and cook meals for the family. That job taught me a lot of good life skills … how to balance a checkbook, how to find a good deal at the grocery store, how to budget, how to cook a healthy, well-balanced meal for a family. There’s an element of planning and then, in the end game, a sense of timing to ensure all the parts of the meal are ready at the same time, in time for the family to sit down at the table and eat together.
Many years ago I thought to make twice baked potatoes into a casserole and I blogged about it, but I made just a small casserole, just for me. That was back before I really worried too much about carbs. It wasn’t until 2016 when I decided it was time to lose weight that I realized it just wasn’t going to happen unless I started cutting carbs. I worked out, reduced both calories and carbs and in about four months, I lost 20 pounds. By continuing to weigh myself, exercise regularly, eat smart and cut back when I see the numbers start to go up, I have managed to keep it off and there’s NO way I want to allow the weight to come back because I don’t EVER want to be in “diet” mode ever again.
So that means I want to find ways to enjoy my favorite foods that don’t involve as many carbs. Cauliflower is one of my go-to assistants because it transforms itself so nicely into so many different things: mashed potatoes (like in this dish!), rice, risotto, grits, polenta, cream sauce, chicken, steak, curry, pizza crust, spinach artichoke dip. Is there anything this magical white veggie can’t do?
Cauliflower lightens up twice baked potatoes really well, especially when you mix in a couple real potatoes along with all the rest of the yumminess that makes twice baked potatoes so special. I left on the potato skins because it’s healthier (and seriously, I like some skin in my mashed potatoes), but if you want to peel your potatoes, go for it. Also, if you want a creamier mash on your potatoes with no lumps, pull out the mixer and whip them up proper. Personally, I think twice baked potatoes deserve an occasional chunk of potato, but do what makes you and your family happy.
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Twice Baked Cauli-Tato Casserole
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: About 8 servings 1x
Ingredients
- 1 medium head of cauliflower, leaves removed
- 2 medium red potatoes
- 4 oz. Greek cream cheese (or Neufchatel)
- 3 slices of bacon, cooked & chopped (or crumbled)
- 1 Tablespoon grass fed butter (or olive oil or rendered bacon fat)
- 1 medium onion, peeled & chopped
- 1/2 – 3/4 cup bell pepper, seeded & chopped
- 2 oz. shredded white cheddar cheese
- 2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
- 1 teaspoon Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
- 1/2 teaspoon smoked paprika
- Salt & freshly ground pepper, to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Cut or split the cauliflower into florets. Peel the potatoes if you want (I didn’t), then cut them into chunks.
- Using a steamer or a large pan with some water in the bottom, steam the cauliflower, then the potatoes until very tender. Drain off any excess water.
- Put the cauliflower into a food processor with the cream cheese and blend until smooth. When the potatoes are done, put them in a large bowl and mash with a fork or potato masher.
- Meanwhile, cook the bacon, then chop. Melt the butter in a small frying pan, then add the onion and saute until tender and translucent. Add the bell pepper and saute a little longer until the peppers are tender. Stir in the chopped bacon.
- Add the sauteed onion mixture to the large bowl along with the pureed cauliflower. Stir to mix, then add the seasonings and white cheddar cheese. Add salt & pepper to taste. If the mixture seems too dry (mine didn’t), add a little bit of milk.
- Spray a casserole pan with cooking spray. Pour the cauliflower potato mixture into the casserole, top with shredded cheese and bake at 350 F. for about 20 minutes or until the cheese is nicely melted.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 3/4 cup
- Calories: 233
- Fat: 14.5g
Recipe analysis was calculated with Neufchatel cheese and butter.
1 comment
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