Get creative with your baked potato toppings with this healthy gluten-free dinner recipe. Hot cherry peppers give this a bit of kick, but if you prefer less spice, use chopped roasted red bell peppers instead.
Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes (about 8 ounces each)
1 tablespoon extra-virgin olive oil
4 cups finely chopped cauliflower
¼ cup diced pancetta
2 cloves garlic, finely chopped
½ cup dry white wine
¼ cup finely chopped hot cherry peppers
8 pitted Kalamata olives, sliced
1 tablespoon butter
¼ cup chopped flat-leaf parsley
¼ teaspoon salt
¼ teaspoon ground pepper
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until tender, about 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Cook cauliflower and pancetta, stirring occasionally, until the cauliflower is starting to brown, about 10 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in wine, increase heat to high and cook, stirring occasionally, until almost evaporated, about 2 minutes. Stir in peppers, olives and butter; simmer until the butter is melted. Stir in parsley, salt and pepper. Split the potatoes open and serve topped with the cauliflower mixture.
Serving size: 1 potato & scant 1 cup cauliflower topping
330 calories;12 g fat(4 g sat); 5 g fiber; 45 g carbohydrates; 8 g protein; 79 mcg folate; 14 mg cholesterol; 4 g sugars; 0 g added sugars; 424 IU vitamin A; 61 mg vitamin C; 58 mg calcium; 3 mg iron; 519 mg sodium; 1,076 mg potassium
Vitamin C (102% daily value), Folate (20% dv)