Twice-Baked Potatoes Kids Love

Ingredients

• 32 oz baking potatoes 
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 teaspoon kosher salt 
• 1 small head cauliflower cut into bite-sized pieces ( 3 cups)
• 1 tablespoon butter melted
• 0.3 cup skim milk fat-free (skim)
• 1 cup cream sour low-fat
• 1 cup cheddar cheese shredded
• 0.3 cup spring onion chopped
• 0.3 cup bacon bits 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• microwave

Directions

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.
3. Bake on ungreased baking sheet for 1 hour or until potatoes are tender when pierced in center with a fork.
4. Let stand until cool enough to handle.
5. Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
6. Cut each potato lengthwise in half; scoop out potatoes leaving a thin shell.
7. Place insides from 2 potatoes in bowl of food processor or blender.
8. Place remaining 2 potato insides aside for another use (tomorrow’s dinner!)
9. Mix in cauliflower melted butter, milk, sour cream and remaining 1/2 teaspoon of salt. Blend until smooth.
10. 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.
11. Place filled potatoes in greased 9x13-inch pan.
12. Bake an additional 20 minutes or until cheese is melted and filling is hot.
13. Sprinkle green onions and bacon bits over the top and serve.