Ingredients
4
large baking potatoes (8 to 10 oz each)
1
tablespoon extra-virgin olive oil
1
teaspoon coarse Kosher salt
1
small head of cauliflower, cut into bite-sized pieces (about 3 cups)
1
tablespoon butter or margarine, melted
1/3
cup fat-free (skim) milk
1
cup low-fat sour cream
1
cup shredded Cheddar cheese
4
green onions, chopped (about 1/4 cup)
1/4
cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
Preparation
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.
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.
Meanwhile, place cauliflower in microwave safe bowl, and microwave, 5 to 8 minutes or until tender.
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.
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.
Place filled potatoes in greased 9x13-inch pan. Bake an additional 20 minutes or until cheese is melted and filling is hot.
Sprinkle green onions and bacon bits over the top and serve.
