Wednesday, March 21, 2012

Twice Baked Potato and Cauliflower Cups

You'll hear a lot of people say "Oh, I can't eat potatoes. I can't eat anything white." Please. Mushrooms, onions, cauliflower, turnips, and garlic are all of the white variety. My question is always, "so, you don't eat those either?" It's a ridiculous question for a ridiculous statement.

When we start telling ourselves we "can't" have this or that, it sets us up for failure. What are the chances you won't eat an ubiquitous food such as potatoes ever again? Very slim chance. That translates into an automatic failure. It's not worth it. Potatoes get a bad reputation when they are loaded with fiber (if you eat the skin), potassium, vitamin C and vitamin B6. Now, if you're going to top your potato with tons of artery clogging butter, sour cream, bacon bits, or fry it, please do limit your consumption. This message goes for any vegetable. Prepare a vegetable in an unhealthy manner and you've dramatically reduced it's healthful properties.

If starch is what worries you in potatoes, these twice baked potato cups should ease your concern. I used mashed cauliflower along with the potato and seasoning to decrease the starch while boosting vitamin and fiber load. This trick works well if you're trying to get children (or adults!) to eat more vegetables. Typically, I'm an promoter of children helping in the kitchen, but this might be an area to have them leave the room to sneak in the cauliflower! 

Twice Baked Potato and Cauliflower Cups

2 large baking potatoes
1 10oz package of steam in the bag cauliflower florets
1/2 to 3/4 cup non-dairy milk 
1/4 cup green onions
1/4 teaspoon onion powder
1/4 teaspoon garlic salt

1. Preheat oven to 350 degrees Fahrenheit. Pierce potato in the center. This will become the mark to cut the potato in half on step 3. Microwave pierced potatoes on high for 8 minutes (about 4-5 minutes per potato).
2. Cook cauliflower while potatoes are cooling.
3. Cut bottoms off both potato ends so it stands on it's own. Divide potatoes into 2 halves. 
4. Scoop potato insides into small mixing bowl, leaving about 1/8" on sides and bottom of potato cup.
5. Add cauliflower florets, seasonings and milk (starting with smallest amount) to mixing bowl. Using an electric mixer or immersion blender, blend until smooth. Add more milk depending on creaminess desired. Keep in mind some liquid will evaporate while cups bake.
6. Scoop mixture into hollowed potato skins. Reserve extra mixture to serve along side the cups.
7. Bake potato cups for 15 to 20 minutes in preheated oven. Enjoy!

1 comment:

  1. I struggled a little bit with the ‘scooping’ out the potato insides, but regardless they still looked very pretty! Not to mention they were delisous. I added in a little Thyme just for some more jazz.