Cauliflower Twice-Baked Potatoes

Name: Kentang Panggang Dua Kali Kembang Kol
Total time: 120 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3 large russet potatoes; Olive or coconut oil; 1/4 head cauliflower ((stems removed and loosely chopped // 1/4 head yields ~1 1/2 cups)); 1 1/2 Tbsp butter; 3 Tbsp light sour cream; 1/2 tsp garlic powder; 1/4 tsp each sea salt & pepper; 3 Tbsp shredded cheddar cheese

A cheesy, luxurious twice-baked potato with steamed cauliflower inside! The perfect vegetarian side dish.

⏱️ 120 min 🔪 Prep: 15 min 🔥 Cook: 105 min 📊 Hard 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

6 servings

3 large russet potatoes
Olive or coconut oil
1/4 head cauliflower ((stems removed and loosely chopped // 1/4 head yields ~1 1/2 cups))
1 1/2 Tbsp butter
3 Tbsp light sour cream
1/2 tsp garlic powder
1/4 tsp each sea salt & pepper
3 Tbsp shredded cheddar cheese

Steps

Preheat oven to 400 degrees F (204 C).
Wash and scrub your potatoes. Then dry and lightly coat with oil. Place directly on the top or middle rack and bake for 1 hour, 15 minutes, or until they’re golden brown and have a bit of “give” to them when lightly squeezed.
Remove from oven and let cool until they’re comfortable to handle.
In the meantime, steam your cauliflower over a double boiler (or in the microwave) for about 15 minutes or until tender.
When your potatoes are cooled, cut them in half and gently scoop out the insides with a spoon, leaving about a 1/4 inch rim. Add the potato and steamed cauliflower to a large mixing bowl, along with the butter, garlic powder, salt, pepper, and sour cream and combine with either a potato masher or hand-held mixer. Be careful not to overmix or the potatoes can become sticky. Add a splash of milk if it appears too thick.
Preheat oven to 350 degrees F (176 C).
Scoop the filling back into your potatoes and place in a baking dish. Top with a sprinkle of cheddar cheese (optional) and bake for 15 minutes, or until the cheese is melted and the potatoes are warmed through.
Serve immediately, topping with chives or green onion (optional). Cover and store in the fridge for up to a few days.