Cooking at: 350 F / 180 C / Gas Mark 4
Cheesy Cauliflower Stuffed Potatoes
Large, filling, stuffed baked potatoes with a warm cheesy flavour, satisfying crisp potato skins and creamy insides. These just melt in your mouth and people will talk about them for a long time to come. Like all stuffed potatoes, they are a bit of futzing -- so perhaps reserve for special occasions, and make a day ahead. But, each large stuffed potato is just 4 Weight Watchers PointsPlus® per potato. So you enjoy your potato worry free! For a higher-fat version (14 Weight Watchers PointsPlus® per potato), see our Pommes de Terre Farci Recipe
- 1 head Cauliflower (large)
- 2/3 cup Greek Yoghurt (fat-free)
- 2/3 cup Cottage Cheese Dry Curd
- 4 tablespoons Parmesan Cheese
- 1 teaspoon White Pepper
- 2 teaspoons Salt
- 2 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Nutmeg
- 1 tablespoon Parsley (dried)
- pinch Cayenne Pepper
- 6 Potatoes (large, baking, floury)
- 1 cup Cheese (grated, low-fat)
Wash potatoes. Prick on one side. (Tip! Pick the flattest side to be the bottom: more stable that way.) Bake in oven at 175 C (350), pricked side up, for one hour or until done.
Remove potatoes from oven, and let cool a bit until safe to handle, about half an hour.
Meanwhile, wash cauliflower, cut into smallish florets. Put into a large saucepan and cover generously with water. Boil for 25 to 30 minutes until very drain. Drain well, and puree cauliflower in food processor (or blender) with everything from yoghurt down to the cayenne pepper. Feel free to adjust seasoning to your taste. Cover and set aside.
Now for the fiddly, tricky part of the recipe, upon which its success will depend: creating the potato shells which will be stuffed. They are more fragile if they are hot, so the cooling step above helps with this, too.
Treat the pricked side as the "top." Cut the top off. Do so in such a way that you give yourself as wide a scooping area as possible, while not compromising the sides of the potato, which will weaken them. Leaving about 1/2 to 1 cm (1/4 to 1/2 inch) of the top attached around the sides should do it. The slice itself should be quite thin. Set the slices aside.
Using a small spoon, scoop out the insides of the potato. Don't poke holes through the sides or bottom of the skin. Aim to leave about 1/2 cm (1/4 inch) of potato on the sides of the shell. Allow some time for this; this is quite fiddly and harder to do than it sounds without accidentally mining your way through the skin with a slip of the spoon. If you do, patch them with some potato at the end.
Put all the scooped out potato into a container in the fridge and reserve for another use.
You can put the oven back on around now to bring it back up to temperature -- 175 C (350 F.)
Spray the potato shells lightly inside and out with cooking spray. Pop the shells and top slices in the heated oven for about 10 minutes, or until the outside of the skins has crisped, then remove them from the oven. The top slices may be done sooner. Leave the oven on.
Sprinkle the bottom of the shells with some of grated cheese, then fill each with the cauliflower mixture. As you are doing this, press the mixture in lightly with your fingers so that you don't leave cavities. Then sprinkle grated cheese on top of each, pressing the cheese down lightly so that it holds well (and you can get more on.)
Sprinkle the top slices, potato flesh side up, with some cheese as well.
[At this point, the potatoes can be refrigerated, covered, for a day or two, and cooking continued later. Just bring back up to room temperature before continuing. Or, they can be frozen. If you are doing either of these, then clearly disregard the step above about leaving the oven on!]
Pop the potatoes and top slices back into the oven on a baking sheet for 20 to 25 minutes, until they are piping hot and the cheese has browned lightly. The top slices will be done sooner.
Serve the potatoes hot.
As for the top slices, they are either a cook's treat for a snack the next day, warmed up, or you can be nice and serve them as well.
Allow a good amount of prep time for this recipe. But people's reactions when they take their first bite make it worth while. Get good, large baking potatoes -- the larger they are, the easier they are to handle. Instead of boiling the cauliflower, you can do it in a pressure cooker for 7 minutes. Instead of the onion powder, you can use a few tablespoons of minced onion. Instead of the garlic powder, you can use a teaspoon or so, to taste, of minced garlic. Zap either in the microwave first for a minute or so to soften and cook them before adding to potato mixture. You don't have to do the added bits about the top slices; you can just discard them if you wish. But they are yummy. Easily doubled or tripled.
Courses Potatoes; Skinny Food
4 Weight Watchers PointsPlus® per large potato.
There are a total of 23 Weight Watchers Points in the recipe.
We used a head of cauliflower that was 1 kg (2.2 pounds) after being prepped and ready for cooking.
We scored the potato skins as 1 point each. The .5% pressed cottage cheese was 3 points for the 3/4 cup (165 g.) We used a low-fat cheddar that was 1 point per 30 g (oz). You can double the amount of grated cheese for just 1 point more per potato bringing each to 5 points.
We used a salt substitute.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.