cup sour cream or plain yogurt (I use fat-free)
.75 cup shredded cheddar cheese #1
cups cauliflower florets
tsp. garlic powder
salt and pepper to taste
.25 cup shredded cheddar cheese #2
Directions: Wash potatoes and poke a few times with a fork. Wrap in foil and bake at 350F for an hour, or until done. Cool to the touch. Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact. Place potato pulp in a bowl. Steam cauliflower until tender. Mash cooked cauliflower with potato pulp. Add sour cream, cheese #1, garlic, and salt and pepper. Spoon potato mixture into potato skins. Sprinkle with cheese #2. Place in a baking dish and bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted. Serve. Freezing Directions: Follow directions above but do not bake a second time. Instead, wrap in saran wrap and place in a gallon freezer bag. To serve: Bake at 400 degrees for 30 minutes or microwave for 2-3 minutes or until heated through and cheese is melted.