I mentioned earlier this week how I tried out some new dinner recipes and they have been so scrumptious that I couldn’t wait to share them with you. I have never been a huge baked potato fan. When I used to think of russet potatoes, which are the most traditional baking potatoes, I thought of them being dry and blah and needing a lot of butter, sour cream and other toppings to make them worth eating. However, I have to start singing a different tune, because I used russets for this recipe, and found the potato to be more flavorful and have better texture than I remember.
I suppose it helps too that the innards of the potatoes are scooped out and mixed with flavorful mixture of mashed steamed cauliflower, garlic, buttermilk and a bit of cheese. I love these potatoes in particular because they give you the benefit of squeezing in some extra veggies where there might not otherwise be any.
I topped my potato with a little extra cheese, prosciutto, hot sauce and a small dollop of light sour cream. I will be welcoming variations of this Twice-Baked Potato into my dinner repertoire in the future.