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1
Cook the bacon in a skillet over medium heat, turning, until crisp.
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2
Transfer to paper towels to drain and reserve 1 tablespoon of the drippings.
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3
Chop the bacon.
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4
Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper.
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5
Place on a baking sheet and bake 30 minutes.
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6
Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
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7
Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil.
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8
Add the cauliflower, cover and steam until crisp-tender, about 10 minutes.
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9
Transfer the cauliflower to a food processor.
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10
Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth.
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11
Set aside 1/4 cup of the cauliflower puree for topping.
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12
Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall.
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13
Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste.
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14
Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese.
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15
Bake until the cheese melts and the filling is warmed through, about 12 minutes.
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16
Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
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17
Photograph by Kang Kim
