Cauliflower and potatoes are blended together with bacon bits, cheddar cheese and sour cream for a satisfying spin on twice-baked potatoes.
Don’t have a food processor? Simply use your blender to make the filling.
Break up the potato stuffing in to two batches. Omit the butter, and use non-fat milk and non-fat sour cream in the second batch, and make half of your potatoes much lower in fat.
Top with asiago cheese and crispy cooked pancetta instead of shredded cheddar and bacon for a more elegant side dish.
If short on time, bake the potatoes in the microwave. The skins of microwave baked potatoes aren't nearly as crispy, so finish them in a conventional oven, with olive oil and salt, at 400°F for 10 minutes.