Cauliflower Twice Baked Potatoes

Ingredients

• 4 lbs. medium-sized potatoes
• 1/2 Tbsp. olive oil
• 1/2 head cauliflower
• 1 tsp. garlic powder
• 1 tsp. salt
• 6 fresh chives, chopped
• 1/3 C. mayonnaise
• 1/3 C. cheese
• 2 Tbsp. bacon bits
• 2 green onions

Directions

1. Use a 9x13 baking dish or similar size.
2. Put all of the potatoes in it. Make sure they all fit in there. Scrub all the potatoes, leaving the skins on.
3. Preheat oven to 400 degrees.
4. Place the potatoes into a mixing bowl. Toss them around in the 1/2 Tbsp. olive oil.
5. Place the potatoes on the top rack of your pre-heated oven. Right on the rack.
6. Bake them for 1 hour and 15 minutes.
7. Take the potatoes out of the oven.
8. Let them cool a bit, then using a sharp knife, cut the skin off the tops of them.
9. Carefully scoop the insides out into a metal mixing bowl.
10. Arrange the empty potato skins into the 9x13 baking dish.
11. Steam or boil the 1/2 head of cauliflower until soft, then puree it in a blender.
12. In the mixing bowl along with the potato insides, add in the pureed cauliflower, mayonnaise, garlic powder, salt, and chives.
13. Blend together with a hand mixer until creamy and smooth.
14. Carefully scoop the potato insides back into the potato skins.
15. Preheat oven to 350F.
16. Top with a thin coat of cheese.
17. Sprinkle with bacon bits and chopped green onions, optional.
18. Bake at 350 for about 15 minutes, or until the cheese is just beginning to get crispy on top.
19. Serve hot.

Notes