Ingredients
- 3 medium Russet potatoes, scrubbed
- ¼ cauliflower head, chopped
- 1 Tbsp. olive oil
- 3 Tbsp. plain, non-fat Greek yogurt
- ½ tsp. garlic powder
- ¼ tsp. seasoned salt
- ¼ tsp. pepper
- 3 Tbsp. low-fat cheddar, shredded
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Instructions
- Preheat oven to 400ºF. Place potatoes directly on the rack and bake until soft when poked with a fork (1 hour).
- Let rest until cool enough to handle (10 minutes). Turn oven down to 350ºF.
- While potato cools, steam cauliflower until stalk yields easily when pierced with a paring knife (5-10 minutes).
- Cut potatoes in half and scoop out most of the flesh, leaving just enough to help the potato skin keep its shape. Mash potato, steamed cauliflower, olive oil, garlic powder, salt, pepper, and yogurt together.
- Divide the filling evenly between potato halves and top with cheese. Bake until cheese is bubbly and golden (15-20 minutes).