Double Baked "Potatoes"
(potato flesh will be scooped out and replaced with cauliflower)
INGREDIENTS:
- Skins of 4 Russet Potatoes
- 2 Heads of Cauliflower
- 1/3 Cup Chopped Scallions
- 2 Teaspoons black pepper
- 1 teaspoon salt
- 1 cup frugal cheese
- 1/3 parmasean cheese
Directions:
- Bake 4 russet potatoes for 45 minutes at 350 degrees in aluminum foil, until tender enough to remove flesh
- Chop up 2 heads of cauliflower and steam until soft and tender (about 20 minutes)
- Place steamed cauliflower in food processor and combine with scallions, black pepper and salt, mix until smooth
- Scoop out the flesh of potatoes and store flesh in the fridge or freezer for later use
- Scoop cauliflower mix into potato skins and top with frugal and Parmesan cheese
- Bake uncovered for 30 minutes at 350 degrees
Print