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.

Lightened Up Twice-Baked Potatoes (with a secret ingredient!)

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 potatoes


Loaded baked potatoes with cauliflower for extra nutrition


  • 6-8 thin slices of prosciutto
  • 4 large russet potatoes
  • 1 tsp olive oil
  • salt and pepper
  • 2 cups cauliflower florets
  • 1/3 cup buttermilk
  • 2 cloves garlic
  • 1 tsp vinegar
  • 1/3 cup shredded cheddar cheese, plus more for topping
  • sour cream, scallions, any other toppings you would like


  1. Preheat oven to 400 degrees.
  2. Place prosciutto onto a baking sheet and bake about 5 minutes until crispy. Remove from oven and set aside.
  3. Poke potatoes all over with a fork.
  4. Place potatoes on a plate and microwave for 4 minutes to give them a head start on cooking.
  5. Remove from microwave and place potatoes on a baking sheet and rub with olive oil, salt and pepper.
  6. Bake for about 30 minutes, or until tender.
  7. Bring a medium pot of water to a boil and place steamer basket over the pot of water. Place cauliflower into steamer basket, cover with lid and steam about 10 minutes or until tender when pierced with a fork.
  8. Remove cauliflower and place into a food processor. Add buttermilk, garlic, vinegar, salt, pepper and cheese and process until smooth.
  9. Use a small paring knife to cut a large oval in the top of each cooked potato. Scoop out the flesh of the potato leaving about 1/4 inch-thick wall.
  10. Combine scooped out potato with cauliflower mixture and pulse in food processor to combine.
  11. Fill cavities in potatoes with the cauliflower mixture. Sprinkle with cheese and return to the oven to melt the cheese.
  12. Top with crisped prosciutto and any other desired toppings.
  13. Recipe adapted from Food Network Magazine

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7 Comments ( Reply )

  1. Laura (Tutti Dolci)
    Nov 10, 2012 @ 6:09 pm

    I love twice-baked potatoes and I love your lightened up version!


  2. Chung-Ah | Damn Delicious
    Nov 10, 2012 @ 11:13 pm

    Prosciutto in baked potato? YES PLEASE! And the cauliflower is such a nice touch!


  3. sally @ sallys baking addiction
    Nov 11, 2012 @ 6:06 am

    cauliflower in twice baked potatoes??? this is something i have GOT to try!!! twice baked potatoes are not so healthy, this alternative sounds perfect. adding cauliflower and taters to my grocery list mercedes! 🙂


    • Mercedes
      Nov 12, 2012 @ 8:44 pm

      Thanks Sally, I hope you like the potatoes as much as I did!


  4. Loretta | A Finn In The Kitchen
    Nov 11, 2012 @ 1:42 pm

    Genius! I love making mashed cauliflower instead of potatoes, so this would be an obvious next step!


    • Mercedes
      Nov 12, 2012 @ 8:43 pm

      Thanks Loretta, I will be making these potatoes many more times as well!


  5. Anna @ hiddenponies
    Nov 12, 2012 @ 10:00 pm

    What a great idea! Your photos are just gorgeous too.


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