Stuffed Baked Potatoes with Cauliflower
by Editorial Staff
Turn the unattractive cauliflower into a tasty potato filling and serve in an original, whole tuber topped with crispy bacon topping. Even the most fastidious child will not refuse this. Boiled cauliflower is crushed to a puree consistency, mixed with baked potato pulp and grated cheese, and laid out in potato tubers – a great camouflage. The re-baked tubers are garnished with a little cauliflower puree, slices of fried bacon, and spring onions. The dish looks very elegant.
Servings: 4
Cook: 1 hour 30 mins
Ingredients
- 4 Russet Burbank potatoes (approx. 220 g each)
- 2 strips of bacon
- 1 teaspoon olive oil
- 3 tablespoon. cauliflower inflorescences (1 small head of cabbage)
- 1/3 Art. yogurt or kefir
- 1 small garlic clove, grated
- 1 teaspoon white vinegar
- 1/8 teaspoon hot paprika + additional for serving
- 0.5 tablespoon. grated hot cheddar
- 2 green onion feathers, thinly sliced
Directions
- In a skillet over medium-high heat, fry the bacon, turning, until crispy. Transfer to paper towels to drain off excess oil and set aside 1 tablespoon. l. melted fat from the pan. Chop up bacon.
- Preheat oven to 200 ° C. Rub the potatoes with olive oil and sprinkle with salt and black pepper. Place on a baking sheet and bake for 30 minutes. Pierce each tuber several times with a fork and continue baking until tender, another 15-20 minutes.
- In the meantime, place the steamer basket in a medium saucepan, add 5 cm of water and bring to a boil. Add cauliflower, cover, and steam until crispy-soft, about 10 minutes. Transfer the cauliflower to a food processor. Add curdled milk, garlic, vinegar, paprika, bacon fat, 0.5 teaspoon. salt and black pepper to taste; beat until smooth. Set aside 1/4 tablespoon. mashed cauliflower for serving.
- Cut a thin layer off the top of each potato tuber, then scoop the flesh into a bowl, leaving the sides 0.5 cm thick. Mix the potato flesh with the remaining cauliflower puree, adding three quarters of cheese and green onions, 0.5 teaspoons each. salt and black pepper to taste. Fill the potato skins with the filling and sprinkle with the remaining cheese. Bake until the cheese is melted and the filling is warm about 12 minutes. Top with cauliflower puree, sprinkle with remaining green onions, chopped bacon, and paprika.
Enjoy!
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