Who here loves a savory side dish? ME! Nothing better than having the right compliment to your meal or one that doubles as an anytime snack. I am a serious potato lover, but no so much a lover of all the starchy sugars that come with it. tsk. Don’t get me wrong, potatoes have a place for potassium, but I like to take a break from the staple to nourish my body in other ways. Today, I’m sharing one of our favorite recipes: Potatoless Twice Baked Potatoes (aka. savory cauliflower bake).
Before you run off screaming, “You can’t take away my potatoes!!” hear me out. I’m not saying all potatoes should be banned, but maybe scaled back a bit. Why? Those starches you’re consuming are basically sugars that are feeding the bad guys in your gut – your colony of flora you want to be all about helping you. Even cancer feeds on sugar and we all know how prevalent that is in today’s world. sigh.
Why not replace potatoes now and then with a fun alternative? A classic dish is the twice baked potato that offers a savory flair. You take your potato and bake it, mash it up and return it to the oven to bake again filled with cheese and yummilicious extras. Well, I’ve created these yummies to quench that craving and nourish at the same time.
The best part about these is that there are no rules (fix them how you like them!), they can be made ahead of time, and are perfect for your holiday meals or family gatherings. Ready to give them a try? They’re super easy and don’t require a whole lotta prep work.
Let’s get started! Feel free to print the recipe below and take a peek at all my other recipes in this collection here.
Potatoless Twice Baked Potatoes ~ Cauliflower Bake
Love a savory side dish, but want to skip the starches? Dig in with these potatoless twice baked potatoes. A cauliflower bake to tame cravings & nourish.
- 2 head cauliflower (cut and stemmed)
- 6 small squash (trimmed, quartered, and cored)
- 3 green onions (prepared as shown)
- 2 cups cheese of choice (shredded, separated)
- 1.5 cups milk (raw is preferred )
- 1 pound bacon (nitrate/nitrite free) (cooked )
- salt and pepper (to taste)
- Wash all produce and prepare as noted in ingredients list. While bacon is cooking, steam the cauliflower for 10 minutes or until tender. note: Make sure to reserve the bacon drippings for later
- When cauliflower is done, remove from steamer and place in a large bowl. Set aside. Place the prepared squash (or peppers) in the same steamer and also steam for 10 minutes or until tender.
- While the squash is steaming, puree the cauliflower using a immersion blender or place in a food processor and pulse till blended. Preheat oven to 400 degrees.
- Mix in your green onion, 1 cup of the cheese, and salt and pepper to taste. Place steamed squash on baking sheet open side up.
- Scoop cauliflower by tablespoonful into each quarter of squash. Top with cheese and place in oven to bake for 10 minutes. At the end of ten minutes, broil for 5 minutes to brown the cheese.
- Remove from oven and let cool 5 minutes. Top with green onions, bacon, and drizzle with bacon drippings (if desired). Serve warm and enjoy. note: Store any leftovers in a container in refrigerator up to one week.
Simply gather your ingredients. I cook for 8, so this recipe is easily halved if you have a smaller crew. We almost always have a bit of leftovers for lunch later on, which is a win-win in my book.
*post contains affiliate links so you can find the products I love to use too. (see full disclosure)
I like to keep the whole process streamlined, so while my bacon is cooking I prep the cauliflower. Be sure to save those bacon drippings!
While the cauliflower is steaming I prep the squash. Feel free to use bell peppers or any other “container” if you’re not into squash.
Then while the squash is steaming I prepare the other ingredients. Take note: if you save your steaming water and let cool to room temperature, it is wonderful to use to nourish your plants indoors and out. Pets love it too!
I like to make the most of all the parts of a plant too. The green onions for these potatoless twice baked potatoes is chopped to use it all. Top for toppings, bottom for filling, and compost the ends…or root them in a sunny window and replant them. They’ll grow anew!
Once all is prepped and cooked, I simply use my immersion blender to whip up those cauliflower florets and milk to get the texture of mashed potatoes. Even in the kitchen my motto is still #toolsoverjewels. Tools for the win!
Fold in the rest and begin to get your appetite game on because these are gonna be soooo good!
Fill up the squash, top with cheese, and bake until browned and bubbly. Easy!
My kids love these potatoless twice baked potatoes because they not only taste good, but are fun to make. Who can pass up bacon drippings drizzled over top? mmm… Before you think I’m also nuts for using that, do know that healthy fats from healthily prepared food help create a protective lining to your gut and feed your brain.
My hope that is that much like my DIY projects that you will be willing to give foods a try. You can ask my mother – she always said I was THE PICKIEST EATER on the planet. It’s amazing what information can do.
Time for some fun! I so eagerly want to encourage you to give the recipes I share a try. To do that I’m giving away a set of my ticking pot holders (trivets) and a #trashure campfire mug from my shop to one of you.
Easy entry – just complete the widget below as many times as you like. Open to U.S. residents 18 years of age or older. Winner will be notified via email and will have 24 hours to claim the prize. Be sure to check your spam!
Pin and share these potatoless twice baked potatoes to encourage others to step out of the potato box. You’ll both be blessed for it. Thanks!
Up next week is Trash to Treasure Tuesday where my blogger friends and I have some trashure fun for you! Sign up for my newsletter to get your FREE Furniture Buying Checklist and special discount to my shop. Until next time!