Cauliflower and cheese stuffed potatoes

Baked potatoes with cauliflower, cottage cheese and cheddar.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes

What still needs a real kitchen

Confirm the potatoes bake through in 55 to 65 minutes
Photograph the finished potatoes

Time: About 1 hr 35 min; estimated
Serves: 2; see below
Energy: 370 kcal; per serving
Protein: 21 g; per serving

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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

400 g potatoes, two baking potatoes, scrubbed and pricked
200 g cauliflower, cut into small florets
180 g cottage cheese, about 4% fat
40 g cheddar, grated
5 ml olive oil
5 g chives, finely chopped

Contains milk. Check the labels on packaged ingredients:

cheddar. Some cheddar is made with animal rennet; check the label if you are vegetarian.

Cooking steps

Heat the oven to 200°C / 400°F (180°C fan). Rub the potatoes with the oil and bake them for 55 to 65 minutes, until the skins are crisp and a knife goes in easily.
Steam the cauliflower for 6 to 8 minutes, until tender, then mash it roughly with the cottage cheese.
Halve the potatoes, scoop out about half the flesh and stir it into the cauliflower mixture.
Pile the filling back into the skins, scatter the cheddar over and bake for 12 to 15 minutes, until hot all the way through and browned on top.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
Scatter with the chives before serving.

The useful detail

Leave enough potato around the skin to support the filling. Scooped too thin, the skin folds under the weight and the filling ends up on the tray.

Make it work for you

One serving is One filled potato. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

Sweet potato instead of baking potato
Sweeter and softer; it bakes faster, in about 45 minutes.
Per serving: about 20 kcal more, about 1 g less protein, about the same fat.
Broccoli instead of cauliflower
Greener and firmer; steam it a little less.
Per serving: about 10 kcal more, about 1 g more protein, about the same fat.
A vegetarian hard cheese on top
Sharper, and it browns rather than melting flat.
Per serving: about the same energy, about 3 g more protein, about 2 g less fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A filled jacket potato where cottage cheese replaces butter, which is why the fat figure is lower than a loaded potato usually is.

Nutrition per serving
Energy	370 kcal
Protein	21 g
Fat	13 g
of which saturates	6 g
Carbohydrate	44 g
of which sugars	6 g
Fibre	6 g
Sodium	460 mg

Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
Ingredient	Weight used	Source	Energy	Protein
potatoes	400 g	FDC 170026Potatoes, flesh and skin, raw	308 kcal	8.2 g
cauliflower	200 g	FDC 169986Cauliflower, raw	50 kcal	3.8 g
cottage cheese	180 g	FDC 172179Cheese, cottage, creamed, large or small curd	176 kcal	20.0 g
cheddar	40 g	FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program)	161 kcal	9.1 g
olive oil	4.5 g	FDC 171413Oil, olive, salad or cooking	40 kcal	0.0 g
chives	5 g	FDC 169994Chives, raw	2 kcal	0.2 g
Whole recipe		Divided by 2	737 kcal	41.4 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge: Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
In the freezer: Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
Reheating: Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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