I don't like to label food as good or bad and try to think of it as fuel or filler instead. That's why I look at a lot of delicious looking recipes and think that I can take them from 'bad' to 'good' with just a few changes. Recently, I had the bright idea to lighten up a Loaded Baked Potato Casserole, but even lightened up...it's still horribly delicious. At least my intentions were good, and as I put it together I really thought I was making progress.
Hey, you win some, you lose some. At least I can't call it a complete loss. Tell me this doesn't look delicious. D-E-L-I-C-I-O-U-S.
4 red potatoes, cubed
1 bag frozen cauliflower, thawed
3 tablespoons olive oil
4 chicken breasts, boiled and shredded
8 slices bacon, baked and crumbled
1 cup cheddar
1 cup mozzarella
6 green onions, sliced
4 tablespoons butter, sliced
1 cup sour cream + more to serve
Garlic powder, salt & pepper, to taste.
Preheat oven to 350 degrees.
Place potatoes and cauliflower in a 9x13 baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. Stir to coat evenly, and then stir in half of the cheese and sour cream. Cover with aluminum foil and bake for 30 minutes.
While that is baking, mix the other half of the sour cream, 1/4 of the cheese and most of the bacon into the shredded chicken, and then mix it in the casserole around the 30 minute mark. Top with the last 1/4 of cheese, lay butter slices over casserole, and season with salt & pepper.
Recover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 more minutes. Top with green onion and the last of the bacon.
I'm not going to suggest you make this, but if you do I must warn you, anyone who eats it will instantly fall in love with you. Consider it an aphrodisiac of sorts, and you can take my husband's word for it. WinkWink. A man's heart really is through his stomach.