This healthy baked potatoes recipe combines gooey cheese, broccoli, and cauliflower for a satisfying and hearty meal.
With vegetarian comfort food like this, you get the perfect combination of taste and texture. Ready in just one hour, this is a kid-friendly and gluten-free recipe.
Preheat the oven to 400°F. Pierce the medium potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way.
While the potatoes are baking, chop the chives, broccoli, and cauliflower. In a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes.
Remove the broccoli with a slotted spoon and set aside in a bowl, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a separate large bowl.
Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” potato shell. Place potatoes on a prepared baking sheet lined with parchment paper.
Mash the flesh with a potato masher or puree with an electric mixer along with the cauliflower. Add the buttermilk, sour cream, butter, pepper, and salt. Mash until smooth.