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Gordon Fall Food Shows 2025

Baked Potato with Loaded Cauliflower Soup & Roasted Vegetables

This recipe transforms a classic baked potato by topping it with our new Brickman’s Loaded Cauliflower Soup.
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Toppings of roasted carrots, bell peppers, zucchini, and broccoli, seasoned with smoked paprika and garlic powder, add a satisfying crunch and a healthy serving of vegetables. Finish the dish with classic loaded potato fixings: crispy bacon, melted cheddar cheese, and a sprinkle of fresh chives.

Ingredients
  • 4 large russet or baking potatoes
  • 3 cups Brickman’s Loaded Cauliflower Soup #580145
  • 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli,), chopped into bite-sized pieces
  • 2 tbsp. olive oil
  • 4 oz. cooked diced bacon
  • 1 tsp. smoked paprika
  • ½ tsp. garlic powder
  • Salt & black pepper, to taste
  • ½ cup shredded cheddar cheese
  • 2 tbsp. fresh chives

Directions

  1. Bake Potatoes
    • Preheat oven to 400°F.
    • Scrub potatoes, prick them with a fork, and lightly rub them with olive oil and salt.
    • Place directly on the oven rack or a baking sheet and bake for 50–60 minutes, until skins are crisp and potatoes are tender inside.
  2. Roast the Vegetables
    • While potatoes bake, toss the chopped vegetables with olive oil, paprika, garlic powder, salt, and pepper.
    • Spread evenly on a sheet pan and roast in the oven for 20–25 minutes, stirring once, until golden and slightly caramelized.
  3. Warm the Cauliflower Soup
    • Heat the cauliflower soup in a saucepan until hot.
  4. Assemble
    • Split open each baked potato and fluff the inside with a fork.
    • Spoon warm cauliflower soup generously over the potato as a creamy sauce.
    • Top with roasted vegetables & bacon.
    • Sprinkle with shredded cheese and a sprinkle of fresh chives.

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