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Baked Potato and Cauliflower Spicy Cheddar Cups

Baked Potato and Cauliflower Spicy Cheddar Cups

Source: Potatoes USA
Another winner in the Game Day Recipe Contest sponsored by Wisconsin Potato and Vegetable Growers Association (WPVGA).
4 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish
Servings 2


  • 2 Small Wisconsin potatoes
  • 2 Cup cauliflower florettes
  • 1 Clove garlic minced
  • 2 Tablespoon Milk
  • Salt and pepper to taste
  • 4 Slices spicy cheddar cheese


  • Preheat oven to 350 degrees 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.