Tender cauliflower and three kinds of cheese take Rach's twice-baked potatoes to a creamier, cheesier level.
- 4 extra-large russet potatoes
- Cooking spray
- Salt and pepper
- 1 head cauliflower, cut into florets and bite-sized pieces
- 2 cups milk
- 1 cup vegetable stock or chicken bone broth
- 4 cloves crushed garlic
- 1 large fresh bay leaf
- One 5.4-ounce package Boursin cheese
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmigiano-Reggiano cheese
- Minced chives or scallions
- Chopped sweet or hot pickled red cherry peppers
- Chopped parsley
- A sprinkle of smoked paprika
Preheat oven to 425˚F.
Scrub and dry potatoes, prick with fork, spray with oil and season with salt and pepper. Roast 1 hour, then cool to handle, cut off tops and scoop flesh into bowl.
Combine cauliflower, liquids, garlic and bay in pot, bring to low bubble and poach for 20 minutes. Rice half the cauliflower and garlic, and add to potato flesh with Boursin and butter. Mix to combine and refill the potatoes, then top with remaining florets and cheeses. Bake to brown and bubbly. Top with chives or scallions, peppers, parsley and paprika.