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TWICE-BAKED CAULIFLOWER STUFFED POTATOES

Makes 4 entree-size or 8 side-dish servings.


Ingredients
• 4 medium potatoes, washed
• 1 ½ lbs cauliflower, washed green leaves removed
• 5 Tbsp nonfat milk, divided
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup (4 ounces) finely shredded reduced-fat sharp Cheddar cheese
• Paprika


Directions
Preheat the oven to 350°F. Using a fork, puncture the potatoes. Bake for 40 to 50 minutes until tender. Meanwhile, cut cauliflower into about eight pieces and steam until very tender. Transfer the cauliflower to a food processor or blender (in two batches if necessary). Add 2 tablespoons of the milk, salt, and pepper. Puree until smooth; the mixture will resemble mashed potatoes and make about 1 cup puree. Set aside.

Cut potatoes in half lengthwise. Scoop out the pulp and place into a large mixing bowl, leaving thin shells. Using an electric mixture on lowest speed, beat the potato pulp and the remaining milk until blended. Add the purèed cauliflower mixture and beat until well mixed (do not over beat). Stir in half of the shredded cheese.

Divide mixture among the potato shells. Top with remaining cheese and sprinkle with paprika. Return to oven and bake until the cheese melts, about 5 minutes.


Nutritional analysis per serving: Calories 349, Total Fat 5g, Saturated Fat 2g, Carbohydrates 50g, Protein 26g, Cholesterol 21mg, Fiber 9g, Sodium 555mg, Carbohydrates 57%, Protein 13%, Fat 30%.

The National 5 A Day Program - www.5aday.gov
Modified from "Evelyn Tribole's Book "Stealth Health", p. 28-29, Viking 1998.


 

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