Twice-Baked Potatoes With Cauliflower and Cheese
Ingredients
- 4 large baking potatoes, like Russets
- 1 tsp olive oil
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 small head of cauliflower, cut into florets
- Scallions, chopped, to taste
- 3 cups whole milk
- 2 bay leaves
- 4 tbsp. unsalted butter
- 1 cup sharp cheddar cheese, grated
Instructions
- Pre-heat oven to 450°F.
- Scrub potatoes under running water; dry and rub the skin of each with the oil and a little salt.
- Pierce the skin of each, in three or four places, with the tines of a fork.
- Place the potatoes in the oven, and roast for 45 minutes to an hour, depending on the size of the potatoes, until they offer no resistance when a knife is inserted in their centers.
- While the potatoes are baking, put the cauliflower into a saucepan, set over medium-high heat, and add the milk and bay leaves.
- Heat until almost boiling, then reduce flame to low, and simmer until tender; approximately 20 minutes.
- When the potatoes are done, remove from the oven, slice them open down the middle (be careful not to cut all the way through) and use a spoon to scrape out their flesh into a bowl.
- Add the salt, pepper, scallions, butter, the cauliflower and a healthy splash of the milk, and mash to combine.
- Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese.
- Return to the oven, for approximately 15 minutes, until the cheese is melted and golden.
Notes
This is delicious, but very rich. Try serving it along with pork schnitzel and a salad or serve the potato as the main dish with a side of green salad.