A weeknight riff on loaded mashed potatoes, built on what's in the freezer. The Ore-Ida base does the heavy lifting while you brown some cheese on top and build a quick green salad on the side.

Serves 2. 25 minutes, 8 at the stove.

About 420 calories a serving, 20 g protein, 22 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Spread the frozen potatoes and cauliflower in a shallow baking dish and dot with 1 tablespoon of butter. Cover with foil and bake until hot throughout, about 18 minutes.18 min
2. While the potatoes bake, make a simple salad: toss 4 cups of greens with 2 tablespoons of olive oil, 1 tablespoon of vinegar, a pinch of salt, and pepper; set aside.
3. When the potatoes are hot, pull the dish from the oven and stir in 1 tablespoon of butter. Taste and adjust salt and pepper as needed.
4. Scatter 1 cup of grated sharp cheddar over the top of the potatoes and broil 4 to 6 inches from the heat until the cheese is melted and golden at the edges, about 3 to 4 minutes.3 min

Note Swap the cheddar for Gruyère or smoked cheese if you prefer. Leftovers keep covered in the fridge for three days and reheat gently in a 350°F oven. Serve with the salad alongside, or with roasted chicken or a rotisserie bird.