How can you make just half of a baked potato more satisfying? Stuff it with delicious, healthy veggies and bake it again! A little cheese can go a long way in enhancing the flavor.
2 large russet potatoes, cleaned
1 12-oz bag frozen cauliflower, thawed
1 10-oz package frozen chopped spinach, thawed
1/4 cup skim milk
1/4 cup fat-free cream cheese
3/4 tsp salt
1/8 tsp. ground black pepper
2 oz. shredded parmesan cheese
Pre-heat the oven to 425 degrees F.
Poke some fork holes into the potatoes and wrap them in foil. Place them on a baking tray and put them in the oven for about an hour, until tender.
Remove the potatoes from the oven and allow them to cool enough so you can handle them.
Dump the cauliflower into a clean tea towel, then gather up the ends of the towel to create a pouch-like bundle. Twist the ends of the towel to put pressure on the cauliflower and squeeze out all excess moisture. Set the cauliflower aside in a bowl.
Repeat the process with the frozen spinach to get rid of the moisture. Place the spinach in the bowl with the cauliflower.
When you can handle the potatoes, unwrap them and cut them in half, length-wise. Scoop out the inside of the potatoes, leaving about 1/4 inch around the edges.
Add the potato scooping, cauliflower, spinach, skim milk, cream cheese, salt and pepper to a food processor and pulse until well mixed and smooth. The mixture should be fairly thick like mashed potatoes but you can add a splash more milk if you think it needs thinning out. If you don't have a food processor, you can mix them in a bowl with a potato masher.
Lay the four potato shells on the tray and scoop the potato and veggie mixture into them. Divide the mixture evenly, piling it high in the shell bowls.
Return the potatoes to the oven and bake them for about 10 more minutes to re-heat them through.
Sprinkle with about 1/2 oz. coarsely grated parmesan cheese on each potato. Turn the oven setting to broil and cook the potatoes for about 2 or 3 more minutes, until the top begins to brown and caramelize.