Healthy Twice Baked Potato Slices

I adapted this from the deceptively delicious book to be quicker, and with a more potato-skin taste than twice-baked potato.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 12  ounces yukon gold potatoes
• 2  tablespoons olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon white pepper, divided
• 1  cup cauliflower floret (steamed and pureed)
• 1⁄2 cup reduced-fat sour cream
• 1  teaspoon garlic, minced
• 1  scallion, finely chopped
• 1  ounce low-fat cheddar cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Line a baking sheet with foil.
3. Slice potatoes lengthwise 1/3 inch thick.
4. Toss slices in 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon white pepper.
5. Lay slices out on baking sheet in single layer.
6. Bake for 15 minutes.
7. While slices are cooking mix cauliflower, sour cream, garlic, scallion, and remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
8. After removing potatoes from oven, flip them over.
9. Spoon the mixture evenly over the center of each slice.
10. Sprinkle with cheddar cheese.
11. Bake for 10 more minutes.