LUCY BURDETTE: Who doesn't love a baked potato stuffed full of cheese, sour cream, butter, and crispy bacon? But for those of us who can't or shouldn't indulge in those treats, here's another more grown-up option. These potatoes do well served alongside any meat or even stand alone as part of the vegetarian dinner if you add a lovely green salad.
6 to 8 russet potatoes
One head of cauliflower
Low salt chicken broth or milk
2 to 3 Bay leaves
3 tablespoons butter
Shredded Swiss or Parmesan cheese, optional
Freshly ground black pepper
Preheat the oven to 350, and bake the whole potatoes until soft. Time will vary according to the size of the potatoes you have chosen. Meanwhile, cut the flowers off the cauliflower stalks and steam them in an inch or so of milk or chicken broth along with the bay leaves.
When the cauliflower is soft, remove the bay leaves, add the butter, and mash with an immersion blender or mixer. (Don't throw away the liquid!) When the potatoes are done baking, let them cool. Cut them lengthwise and then scrape the insides into the pot with the mashed cauliflower. Mix well, and add cheese and freshly ground pepper to taste.
Stuff the potato shells with this mixture and bake another half hour until the tops are brown and potato skins crispy. (If you are a garlic lover, you might a couple of cloves of roasted garlic beaten into the potato mixture.)
Lucy writes the Key West food critic mysteries. Follow her on Facebook, Twitter, Pinterest, and Instagram!