Oh Joy

the best potato skins i've ever had...
4 Nov 2014

Cheesy Cauliflower and Broccoli Potato Skins

For Ruby's birthday party, Heirloom LA whipped up their always amazing food with healthy and kid-friendly options. I was obsessed with these broccoli and cauliflower topped potato skins (the best potato skins I've ever had!) and loved that they had veggies on top to make them good for you too. I asked our friend at Heirloom LA to share the recipe with us today as these would make a great addition to Thanksgiving or even for a weekend football watching session. See below for the full recipe!

Cheesy Cauliflower and Broccoli Potato Skins
(Makes 12 pieces)

Items you’ll need:
-Pot of salted boiling water (4 qts)
-Food Processor
-Paper towels
-Strainer
-Mixing bowl
-Rubber spatula
-Piping bag with star tip (or use a large ziplock back with corner snipped)
-2 baking sheets
-Blender
-Sauce pot (1-2qt)

Ingredients you'll need:
-6 creamer/large fingerling potatoes cut in 1/2 length-wise
-1 large Yukon gold potato, peeled and diced in large cubes
-4 oz cream cheese
-1 cup cooked spinach, squeezed and wrung out
-1 golden cauliflower, cut into small florets (you'll need approximately 24-36 florets)
-1 head of broccoli, cut into small Florets (you will need 24-36 florets)
-1 cup grated parmesan cheese
-2 cups grated cheddar cheese
-salt, pepper and olive oil to taste

Here's how:
1. Preheat oven to 450 degrees and cover two baking sheets with aluminum foil.

2. Boil the creamer/fingerling potatoes until tender (when you can stick a paring knife in easily and it slides right out). Remove from water and allow to cool to room temp on paper towel. Set aside.

3. In a food processor, blend the spinach until smooth, add cream cheese, and incorporate. Boil diced potatoes until tender, strain, and discard the water.

4. Add hot potatoes to the food processor and blend until smooth with the cream cheese and spinach mixture. With the rubber spatula, transfer warm potatoes to the piping bag equipped with the star tip and set aside.

4. Toss cauliflower in a mixing bowl with salt, pepper, and 4 tablespoons olive oil and roast until the tips start to toast and become golden brown. Set aside to cool to room temperature.

5. Toss the broccoli with salt, pepper and olive oil and set aside.

6. Arrange halved potatoes on baking sheet covered with aluminum foil and rubbed with 1-2 tablespoons of olive oil. Pipe 3 small star tips worth of green mashed potatoes on each potato half.

7. Sprinkle cheddar cheese on the potatoes. Arrange the cauliflower and broccoli into the mashed potatoes using the green mashed potatoes as the glue.

8. Finish with any remaining cheddar and the parmesan cheese. Drizzle with Olive Oil and bake for 12-15 minutes at 450 degrees or until golden brown. Allow to cool 5-7 minutes and serve with fresh chopped herbs or whipped sour cream/crème fraiche. Enjoy!

{Recipe by Heirloom LA. Photo by Casey Brodley for Oh Joy.}

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