Cheesy Cauliflower Potato Skins

Heirloom LA Vegetarian


Our friend Joy said these were the best potato skins she had ever had and asked to post the recipe on her blog. I wanted to share them here too just in case you didn’t see how she showed them as veggie sides. Above you can see what pretty little two bite appetizers they can make too.






6 creamer/large fingerling potatoes cut in 1/2 length-wise (for a side) or sliced into 1/2″ coins
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




• Preheat oven to 450 degrees and cover two baking sheets with aluminum foil.

• 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.

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

• 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.

• 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.

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

• 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.

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

• 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.

Photo:  Tara Maxey



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