Stuffed baked potatoes with cauliflower

Ingredients:

• 4 Russet Burbank potatoes (approximately 220 g each)
• 2 strips of bacon
• 1 teaspoon olive oil
• 3 cups cauliflower florets (1 small head)
• 1/3 cup of sour milk or kefir
• 1 small clove of garlic, grated
• 1 teaspoon white vinegar
• 1/8 tsp hot paprika + extra for serving
• 0.5 cups grated sharp cheddar
• 2 green onions, thinly sliced

Preparation:

1. In a skillet over medium heat, fry the bacon, turning occasionally, until crisp. Transfer to paper towels to drain excess fat and set aside 1 tablespoon of the rendered fat from the pan. Chop the bacon.
2. Preheat the oven to 200°C. Rub the potatoes with olive oil and sprinkle with salt and black pepper. Place them on a baking sheet and bake for 30 minutes. Prick each potato several times with a fork and continue baking until tender, another 15-20 minutes.
3. Meanwhile, place a steamer basket over a medium saucepan, add 2 inches of water, and bring to a boil. Add the cauliflower, cover, and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, reserved bacon grease, 1/2 teaspoon salt, and black pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for serving.
4. Trim a thin layer from the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch (0.5 cm) thick wall. Combine the potato flesh with the remaining cauliflower puree, adding three-quarters each of cheese and green onion, 1/2 teaspoon salt and black pepper to taste. Fill the potato skins with the filling and sprinkle with the remaining cheese. Bake until the cheese is melted and the filling is heated through, about 12 minutes. Top with the cauliflower puree, sprinkle with the remaining green onion, chopped bacon, and paprika.