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Baked Potato and Cauliflower Spicy Cheddar Cups


Another winner in the Game Day Recipe Contest sponsored by Wisconsin Potato and Vegetable Growers Association (WPVGA).


2 small Wisconsin potatoes
2Cupcauliflower florettes
1 clove garlic, minced
  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.


2 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time5 minutes
Cook time45 minutes