Ingredients

Scale

3 – 4 medium russet potatoes, baked
1 lb. cauliflower florets
½ cup cottage cheese
½ cup shredded sharp cheddar cheese
8-oz. fresh mushrooms, cut into chunks
4 – 6 mini sweet peppers or 1 bell pepper, chopped
3 green onions, chopped
2 strips of lean bacon, cooked & crumbled
Red Robin Seasoning (or salt) & freshly ground pepper, to taste
For the top: 1 cup shredded extra sharp cheddar cheese and extra bacon

Instructions

Preheat the oven to 350 F. Spray a baking sheet with cooking spray. Bake the potatoes until tender, then slice them lengthwise and let them cool a bit.
Fill a large pot about 2/3 with water, add the cauliflower and cook for 5 – 8 minutes or until the cauliflower is very tender when poked with a fork.
Put the cauliflower on a clean kitchen towel, fold it over and squeeze out some of the excess water. Scoop out the center of the potatoes, leaving a 1/4 inch rim on the sides. Set the skins aside.
Put the potatoes and cauliflower in a food processor with the cottage cheese and process until smooth, adding a bit of milk if needed to get the desired consistency.
Pour the cauli-potato mixture into a bowl and stir in the ½ cup of cheese until melted. Stir in the mushrooms, peppers, green onions and bacon. Scoop the mixture back into the potato skins, letting it mound up. Top with cheese and a few more bacon bits. Bake at 350 F until hot and melty and the cheese on top is melted and bubbly in the center.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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