Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes (8 to 10 oz each)

  2. 1 tablespoon extra-virgin olive oil

  3. 1 teaspoon coarse Kosher salt

  4. 1 small head of cauliflower, cut into bite-sized pieces (about 3 cups)

  5. 1 tablespoon butter or margarine, melted

  6. 1/3 cup fat-free (skim) milk

  7. 1 cup low-fat sour cream

  8. 1 cup shredded Cheddar cheese

  9. 4 green onions, chopped (about 1/4 cup)

  10. 1/4 cup Betty Crocker® Bac

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.

  2. Brush lightly with olive oil, and sprinkle with 1/2 teaspoon of the salt. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork. Let stand until cool enough to handle.

  3. Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.

  4. Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell. Place insides from 2 potatoes in bowl of food processor or blender. Place remaining 2 potato insides aside for another use (tomorrow’s dinner!) Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.

  5. Stir in 1/2 cup of the shredded cheese and black pepper to taste. Spoon filling back into the potato skins and sprinkle with remaining 1/2 cup shredded cheese.

  6. Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.

  7. Sprinkle green onions and bacon bits over the top and serve.


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