Sneaky Stuffed Potatoes (OAMC)

Sneaky Stuffed Potatoes (OAMC)

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  • Prep Time


  • Total Time


  • Servings



  • 6

    large potatoes

  • 1

    cup sour cream or plain yogurt (I use fat-free)

  • .75 cup shredded cheddar cheese #1

  • 2

    cups cauliflower florets

  • 1

    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.


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