Yes. Skinny and loaded.

Alright, so let me just tell you a fun little story about these potatoes...

I've made them a hand full of times before. One particular time, my collegiate Longhorn of a brother was over for dinner. He is one  of the more picky eaters in the family. And he quickly gobbled down a huge serving... followed by a second.

He had no idea that these loaded spuds were full of another sneaky veggie... cauliflower!  Muahahaha! That's my 'evil' cackle there.

I sneak cauliflower into many-a-recipes.

It's a perfect incognito vegetable that is willing to take on the flavors of what's around it. Losing calories without losing any texture.

By the way... Don't laugh. I like my bacon extra crispy. Especially turkey bacon.

As if these couldn't be any better... you can even make these ahead.

Prepare them up until the final heat though in the oven. Keep them set them on a baking sheet, wrap with plastic wrap and set in the fridge until ready to reheat, garnish, and eat!

Skinny Loaded Twice Baked Potatoes
TheSkinnyFork.com

 The Skinny:
 Servings: 6 • Size: 1 Loaded Potato Half • Calories: 130 • Fat: 4.8 g • Carb: 13.1 g • Fiber: 1.5 g • Protein: 7.8 g • Sugar: 1 g • Sodium: 240.4 mg

Ingredients:
3 Medium Russet Potatoes (4 1/2 Oz. Each)
1 1/2 C. Cauliflower, Chopped
1/4 C. Fat Free Buttermilk (I used 1/4 C. Fat Free Milk + 1 Tsp. White Vinegar)
1 C. Reduced Fat 2% Sharp Cheddar
1/8 Tsp. Paprika
 Salt & Pepper to Taste
 3 Slices Turkey Bacon, Cooked Crisp & Crumbled

Optional Toppings:
Fresh Parsley, Chopped
 Green Onion, Chopped Thinly (Optional)

Directions:
Preheat the oven to 400 degrees F. Clean and rinse your potatoes well.

Pierce the potatoes all over with a fork and place them on a baking sheet. 

Baked for about an hour or until tender. 

While the potatoes are cooking, bring a pot of water to a boil. Add the cauliflower to the pot and cover with a lid. Cook for about 10 minutes until tender.

Drain and set the cauliflower aside in a large bowl. 

Remove the potatoes from the oven and allow to cool before cutting in half length wise. 

Scoop out the insides and place into the bowl along with the cooked cauliflower.

You will want to leave about a 1/4" thick 'shell' for the potatoes.

Place the shells back onto the baking sheet. 

Mash the cauliflower and potato mixture with a potato masher or with a hand mixer until it's a nice smooth puree. 

Add in the buttermilk, 3/4 C. of the cheese, paprika, salt and pepper.

Give it all a good stir. 

Spoon the mixture back into the potato 'shells' .

Sprinkle each with the remaining cheese, bacon bits, and green onions or parsley (if desired.)

Bake for another 5-10 minutes until heated through and the cheese is nice and melty. 

What? I can use words like 'melty' when it involved cheese and potatoes!