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bacon potatoes extra-virgin olive oil kosher salt cauliflower buttermilk clove garlic white vinegar hot paprika Cheddar cheese scallions
Viewed: 17 - Published at: 2 years agoIngredients
- 2 slices bacon
- 4 russet potatoes (about 8 ounces each)
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 cups cauliflower florets (from about 1 small head)
- 1/3 cup buttermilk
- 1 small clove garlic, grated
- 1 teaspoon white vinegar
- 1/8 teaspoon hot paprika, plus more for topping
- 1/2 cup shredded sharp cheddar cheese
- 2 scallions, thinly sliced
Method
- Cook the bacon in a skillet over medium heat, turning, until crisp.
- Transfer to paper towels to drain and reserve 1 tablespoon of the drippings.
- Chop the bacon.
- Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper.
- Place on a baking sheet and bake 30 minutes.
- Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
- Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil.
- Add the cauliflower, cover and steam until crisp-tender, about 10 minutes.
- Transfer the cauliflower to a food processor.
- Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth.
- Set aside 1/4 cup of the cauliflower puree for topping.
- Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall.
- Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste.
- Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese.
- Bake until the cheese melts and the filling is warmed through, about 12 minutes.
- Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.
- Photograph by Kang Kim
