Recipes / Dinner

Sneaky Stuffed Potatoes - Dump and Go Dinner

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Sneaky Stuffed Potatoes - Dump and Go Dinner

Pam
The Cook
6 Servings
8 Ingredients
7 Comments

Steamed cauliflower camouflages in a cheesy mashed potato mixture, making these perfect for veggie-hesitant kids (or adults!).

Read More
6 Servings
8 Ingredients
7 Comments

Ingredients

  • 6 medium cook Russet Potato
  • 2 cups dice and cook Cauliflower
  • 1 cup Yogurt, Plain
  • ¾ cups Cheddar Cheese #1
  • 1 teaspoon Garlic Powder
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¼ cups Cheddar Cheese #2

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slice cooked potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins intact.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Slice cooked potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins intact.
  2. Place potato pulp in a bowl along with cooked cauliflower.
  3. Mash cooked cauliflower with potato pulp.
  4. Add yogurt, cheese #1, garlic, and salt and pepper.
  5. Spoon potato mixture into potato skins. Sprinkle with cheese #2.
  6. Place in a baking dish and bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted.

Categories

traditional, vegetarian, fall, winter, spring, summer, nut-free, egg-free, kosher, gluten-free, real-food, kid-friendly, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, fall, winter, spring, summer, nut-free, egg-free, kosher, gluten-free, real-food, kid-friendly, soy-free, fish-free, shellfish-free

7 Comments

Join the discussion

  1. Love the idea, but my kids don’t do baked potatoes either. I have one that won’t touch potatoes in any for other than fries. Even then he won’t touch my homemade ones done from a cold oil start (take in less oil), perfectly fried to a crisp. Those are a whole other story though. 🙂 Thanks for the idea.

  3. Ooh, our house loves mashed cauliflower and twice baked potatoes, so I’m sure they’d like this combo! Thanks for the idea!

  4. Personally I think that potatoes get a bad rap.I was really curious, so I compared the two. If you compare the nutritional value of cauliflower and potatoes, they’re not that dissimilar, unless you’re eating the cauliflower raw.I mean this comment as a “don’t feel bad about potatoes” sorta thing.

    1. You can bake from frozen if you would like, but you may have to extend the cooking time by about 10 minutes.