Twice-Baked Potatoes - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Twice-baked is twice as good when your potatoes have been mashed with cauliflower to create an unbelievably fluffy texture while improving the nutritional value. Greek yogurt smoothly takes the place of sour cream. Garlic, pepper, and a hint of salt balance the flavor.

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

Directions

  1. Preheat oven to 400ºF. Place potatoes directly on the rack and bake until soft when poked with a fork (1 hour).
  2. Let rest until cool enough to handle (10 minutes). Turn oven down to 350ºF.
  3. While potato cools, steam cauliflower until stalk yields easily when pierced with a paring knife (5-10 minutes).
  4. 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.
  5. Divide the filling evenly between potato halves and top with cheese. Bake until cheese is bubbly and golden (15-20 minutes).
Nutritional analysis per serving: Calories 120; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 110mg (5% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 2g (7% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 4g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 10% DV; Vitamin B6 25% DV; Pantothenate 20% DV; Vitamin C 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/twice-baked-potatoes/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796