Twice-Baked Potatoes With Cauliflower and Cheese Recipe (2024)

This was delicious, but very rich. I served it along with pork schnitzel and a salad, but next time I will serve this as the main with a green salad. I also added more flavor to the milk: garlic cloves, shallots, thyme sprigs, peppercorns.

I frequently freeze twice-baked potatoes because they're ready to go anytime.

Use the leftover milk in a nice soup like mushroom or clam chowder.

A good meatless main dish but a trifle bland. Take care to adequately season the potato stuffing, including plenty of pepper. It's nice to put the shells back in the oven to crisp up while you prepare the stuffing. Next time, I think I will add scallions or some sauteed onions to the mix. Sharp cheddar works nicely here.

i followed the recipe and used just the bay leaves. like others i found it a bit bland so i added what i often do to mashed potatoes (from gourmet magazine november 2005) i added a small amount of browned butter with scallions that had been sautéed in the butter. this upped the dish considerably. i also used a mix of cheddar (vt. of course) and the parmesan.

A good recipe but the serving info is crazy. Unless one of these potatoes is your main dish, this serves 8. Cut potatoes in half after baking and follow the rest of the directions. You will need almost 2 teaspoons of salt to get the flavor impact.

I do as well, and have found that mixing an egg in with the potato mixture before stuffing yields a better post-frozen texture.

I used 2 cups of milk and it worked out. Next time I will try 1.5 cups and poach cauliflower in a shallow cover dish. I didn't like throwing the unused milk out.
I agree this can serve 8. Cut the large potatoes in half and stuff them. 1/2 per person. Also, I froze some of the potatoes.

Regarding halving the potato after baking: I was taught to score the potato skin , maybe 1/8 " deep, around the widest part (where it will be cut in half later) before baking. Makes cutting the baked potato in half afterward much easier and neater.

I have been doing something similar for a long time--I microwave a cauliflower, bake two or three potatoes and scoop them out, and mash the cauliflower with the potatoes, lots of cheese, and a bunch of pancetta or bacon that I've rendered and to which I have added garlic, shallots, and whatever else I have on hand. I have also occasionally thrown in a couple of handfuls of finely chopped kale, Swiss chard, arugula, etc. One potato makes a very filling, delicious, complete meal.

Poaching the cauliflower in milk is a wonderful flavor addition to this recipe. A delicious baked potato recipe.

My meatloaf recipe calls for 3/4 cup milk, so I make the two recipes on the same night. An excellent use for the leftover milk!

DO NOT TRY AND BE CLEVER AND COOK MILK WITH CAULIFLOWER IN MICROWAVE, MADE A MESS. This is ok, but I prefer cauliflower roasted alone and normal baked potatoes.

The texture is especially noteworthy -- the cauliflower makes the mashed mixture very light and fluffy. This version is somewhat less fatty than most twice baked potatoes. (I'm thinking of all those recipes with sour cream and bacon.) It also has a much milder flavor than those versions, but it can easily be beefed up with scallions and herbs. Personally, I like it just the way it is, albeit with a generous grinding of pepper.

I bought a big head of cauliflower, which was a mistake. Buy the smallest one (within reason) you can find. Nonetheless, this is a great recipe: the potatoes were crunchy and salty in the outside, and fluffy and cheesy on the inside. As others suggest, season well!

Add scallions, garlic

I found this to be edible, but bland. It it also felt like a waste of milk. I'm wasn't really sure what to do with the leftover cauliflower-infused milk and ended up discarding it.

I decided to try for a more pronounced cauliflower flavor so roasted the cauliflower till nice and brown, along with some cloves of garlic, chopped that finely, and mixed in with the mashed potatoes. And cheddar is my go to for twice baked potatoes.

This is a great recipe, but needed some flavor tweaks. I added a bit of Marmite and mushroom seasoning to the potato mash to up the flavors. Also some scallions. But other options include Miso, truffle oil, or roasted garlic. Any of these would add amazing flavor to a wonderful base recipe. I also mixed 2/3rds of the cheese into the potatoes, and sprinkled just 1/3 on the top. Personalize this recipe however your taste buds dictate, but do play around with it!!

4/26/23Julia and Gerry loved. Made with scallions and garlic in 2T brown butter along with the other 4T butter. Used 2 cups milk.

Really delicious as written, and amenable as desired. I’ve made this a dozen times or more, with last nights version a mix of parm and the end of some Comte cheese, truly great…….

I love this recipe and make it all the time! We don’t usually have milk in the house so I sub 2 cups water plus one cup plain Greek yogurt which gives it a nice tang. (I have also made it with plain almond, oat or soy milk) I find it pretty bland so add lots of salt, pepper, garlic or garlic powder, onion powder etc.

Mash potatoes first, then add cauliflower and mash to right consistency.

I've made this many times (and cheated by using roasted cauli) and it's great. You do need to make sure it's salted properly. Taste the mixture before rebaking. So many comments talk about adding spices, aromatics, etc because its bland. It's not bland unless you under salt. Think about how delicious roasted (or mashed or baked) potatoes and roast cauli are. Proper salt is the key.

When mashing, add seasonings to taste. I added 1.5 tsp salt, 1.5 tsp pepper, 1.5 tsp dill, a pinch of garlic and onion powders. Tasted great!

I added white pepper and some dry mustard and salt to the mashed mix (as per some notes from others), mixed the parmesan into the mash and topped with a Mexican cheese mix. Still we found it to be lacking in flavor. This wasn't the taste sensation I was hoping for but I did like the crispy potato jacket and consistency of the mash. Will try again with more pizazz added.

My mother-in-law's earliest present to me was a long (spotlessly clean) nail to drive through potatoes before baking. Cuts the baking time by almost half.

I made this this past week because we had all the ingredients, and it was insanely satisfying. Had one extra potato half we reheated and it was also yummy. Truly, I think the mashed cauliflower was the best part; going to make that this week and skip the potato.

Swoooning over the lovely fresh flavors and the good parmesan with the veggies.

I found this bland, uninteresting and not worth the effort since a simple baked potato with sour cream and chives is so delicious. I will say that oiling and salting the skin provided a delicious crispy exterior. I will continue to use that method.