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Twice-Baked Potatoes With Cauliflower and Cheese

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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.