Baked Potato and Cauliflower Spicy Cheddar Cups
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Baked Potato and Cauliflower Spicy Cheddar Cups
Another winner in the Game Day Recipe Contest sponsored by Wisconsin Potato and Vegetable Growers Association (WPVGA).
Ingredients
- 2 Small Alsum potatoes
- 2 Cups Cauliflower florettes
- 1 Clove Garlic minced
- 2 Tablespoons Milk
- Salt and pepper to taste
- 4 Slices Spicy cheddar cheese
Instructions
- Preheat oven to 350°F. Grease two 5-ounce ramekins and set aside. Place a steam insert into a medium pot and fill with enough water so it’s not touching bottom of steamer.
- Add potatoes and cauliflower to steamer insert, cover with lid and cook over medium until tender about 8 to 10 minutes.
- Remove and add to mixing bowl along with garlic, milk, salt and pepper then using a hand held mixer beat until smooth. Place one slice of cheese into bottom of ramekins, spoon puree evenly then top with second slice of cheese.
- Bake until golden and bubbly about 45 minutes.