Twice-Baked Potatoes With Cauliflower and Cheese

1. 1

   Preheat oven to 450.

2. 2

   Scrub potatoes under running water; dry them, and rub the skin of each with the oil and a little salt.

3. 3

   Pierce the skin of each in three or four places with the tines of a fork.

4. 4

   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.

5. 5

   While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves.

6. 6

   Heat until almost boiling, then reduce flame to low, and simmer until tender, approximately 20 minutes.

7. 7

   When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl.

8. 8

   Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine.

9. 9

   Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese.

10. 10

    Return to the oven for approximately 15 minutes, until the cheese is melted and golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.