Categories: not tried, side dish

Ingredients

• 4 large baking potatoes
• 1 cup cauliflower puree
• 1/2 cup reduced-fat sour cream
• 2 tablespoons trans-fat-free soft tub margarine spread
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 slices turkey bacon, cooked according to package directions and crumbled

Directions

1. Preheat the oven to 400 degrees.

2. Scrub the potatoes and prick them all over with a fork. Place them on a foil-lined baking sheet and take until a knife penetrates easily, 50 to 55 minutes.

3. When the potatoes are cool enough to handle, cut them in half lengthwise and scoop out the pulp, leaving a thin (about 1/3 inch) shell.

4. Mash the potato pulp with the cauliflower puree, sour cream, margarine, garlic, salt, and pepper. Spoon the mixture back into the potato shells. Place the potatoes on the baking sheet and bake for 15 minutes. Sprinkle with bacon, if using.

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