Twice Baked Cauli-Tatoes
It’s almost time for Thanksgiving … one of my favorite holidays of the year. I’m so excited! But it’s also a time when it’s hard to stick to your healthy eating goals. Since most people gain weight over the holidays, at work, we have a #ProjectZero challenge where (for those who accept the challenge) we try to gain zero weight over the holidays. It was #ProjectZero last year that changed my life … not only did I not gain weight through the holidays, I actually lost a pound! That motivated me to continue on losing weight. I started exercising every day (sometimes twice a day-both yoga and swimming) and closely watching what I eat, cutting out most carbs from my diet. By springtime, I had lost 20 lbs. and found I could suddenly do things I was never able to do before in yoga. And I felt fabulous and happy.
This year I don’t have to worry about losing weight because I’m already where I want to be, but I do want to maintain my weight, while still enjoying myself and having some fabulous food for Thanksgiving. That’s where these Cauli-tatoes come in: twice baked potatoes are my favorite, but they aren’t exactly the healthiest thing. Soooo I lightened them up … I mixed in peppers, onions, mushrooms and mashed cauliflower with potatoes, cheese, green onion and bacon to create a delightful twice baked potato that’s lighter and healthier but doesn’t lack for taste in the slightest.
Frankly, I could eat just this for dinner and I’d be a very happy camper.
- 3 - 4 medium russet potatoes, baked
- 1 lb. cauliflower florets
- ½ cup cottage cheese
- ½ cup shredded sharp cheddar cheese
- 8-oz. fresh mushrooms, cut into chunks
- 4 - 6 mini sweet peppers or 1 bell pepper, chopped
- 3 green onions, chopped
- 2 strips of lean bacon, cooked & crumbled
- Red Robin Seasoning (or salt) & freshly ground pepper, to taste
- For the top: 1 cup shredded extra sharp cheddar cheese and extra bacon
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray. Bake the potatoes until tender, then slice them lengthwise and let them cool a bit.
- Fill a large pot about 2/3 with water, add the cauliflower and cook for 5 – 8 minutes or until the cauliflower is very tender when poked with a fork.
- Put the cauliflower on a clean kitchen towel, fold it over and squeeze out some of the excess water. Scoop out the center of the potatoes, leaving a 1/4 inch rim on the sides. Set the skins aside.
- Put the potatoes and cauliflower in a food processor with the cottage cheese and process until smooth, adding a bit of milk if needed to get the desired consistency.
- Pour the cauli-potato mixture into a bowl and stir in the ½ cup of cheese until melted. Stir in the mushrooms, peppers, green onions and bacon. Scoop the mixture back into the potato skins, letting it mound up. Top with cheese and a few more bacon bits. Bake at 350 F until hot and melty and the cheese on top is melted and bubbly in the center.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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