I think that kids and Moms might be about even when it comes to skill at hiding vegetables.
Kids seem pretty good at hiding veggies to avoid eating them and Moms seem to be pretty adept at hiding veggies in their food so they do eat them. Whether it be grated zucchini in muffins, carrots in pasta sauce or any other variation of Guerilla vegetable bombing, moms seem to have a special talent for getting their kids to eat more vegetables in sneaky and creative ways.
Since I made my healthy lifestyle changes I have been pretty lucky that my family is on board. That being said, there are certain food items that are sacred and not to be messed with. Mashed potatoes is one of them, but I decided to break the rules and let my inner Veggie Ninja loose.
Veggie Ninja Cauliflower Twice Baked Potatoes
As far as sides go, twice baked potatoes are delicious, plus they seem fancy! But lets face it, they are kind of a pain in the butt. Anyone who says that they aren’t is a lie teller. This is why making twice baked potatoes is probably one of my favorite things to batch cook and keep in the freezer. The other reason that this is such a great idea is that you can get large bags of russet potatoes for pretty cheap. If you want to have one day of craziness prepping these to enjoy lots of smooth sailing later, It totally ends up being worth it.
The recipe below uses the homemade “Ranch” base mix we posted last week. Part of our intention with this site is to show how versatile your cooking can be with only basic ingredients, so you will see many of our recipes here reuse spice mixes and dressings.
There is no reason for any extra B.S. in your already hectic day. We’ve got you covered 😉
When left as-is this recipe is not vegan or dairy free, however replacing the butter and milk with vegan options of your choice and omitting the Parmesan cheese makes it easy to adapt.
If you do choose to double (or triple!) the recipe and freeze, make sure to wrap each potato individually or flash freeze for best results. When it’s time to cook them, pop them in the oven low and slow- approximately 35-45 minutes at about 325 degrees (make sure to keep an eye on them as ovens can vary).
Although this recipe is “lightened up” keep in mind portion control. 1 potato “half” is about 150 calories. They are so yummy it’s hard to stick with just one half!
Here’s a couple of items I used to get the job done. These are affiliate links which means that if you make a purchase through these links we will earn a commission at no extra cost to you. Score! And high five for supporting our kitchen adventures. You rock!
OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Oster Versa 1400-watt Professional Performance Blender