4 large Russet Potatoes
8 Tbsp butter
Salt and pepper to taste
1 small onion (grated)
½ cup heavy cream
1 cup Cauli Crunch Original
1 tsp paprika
½ cup chopped fresh parsley
Preheat oven to 425 degrees.
Prepare potatoes: wash, scrub, dry and prick in several places with a fork.
Melt and brush potatoes with butter and salt/pepper to taste.
Bake on a baking sheet for about 50 minutes or until soft.
While baking, cook grated onion with butter to your liking.
In another bowl, combine 3 tablespoons of melted butter, 1 cup of Cauli Crunch crumbs, 1 teaspoon of paprika, and 2 tablespoons of parsley, salt and pepper. This is the topping.
Allow potatoes to cool for 10 minutes, cut potatoes in half, and scoop most of the insides into a bowl (leave a little for stability).
Add butter and onion mixture, ½ cup of heavy cream and ¼ cup chopped parsley into the bowl with the potatoes. Salt and pepper to taste. Mix using an electric mixer until smooth.
Add the potato mixture back into the potato skins and top each potato evenly with the breadcrumb mixture.
Place potatoes back in oven at 350 degrees for 10 minutes, or until the Cauli Crunch crumbs are golden brown.
Sour cream, or a spicy sour cream for an extra kick, made with TrueMade Foods Cayenne Hot Sauce
Crunchy, chewy and delicious, have them as a snack or as an appetizer.
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