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.

Source: EatingWell Magazine, January/February 2016


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 potato & scant 1 cup cauliflower topping
330 calories; protein 8g; carbohydrates 45.3g; dietary fiber 5.1g; sugars 3.5g; fat 11.8g; saturated fat 3.9g; cholesterol 13.9mg; vitamin a iu 423.8IU; vitamin c 60.6mg; folate 78.7mcg; calcium 58mg; iron 2.5mg; magnesium 63.2mg; potassium 1076.4mg; sodium 519.3mg; thiamin 0.2mg.

2 1/2 starch, 1 vegetable, 1 1/2 fat