Preheat oven to 400 degrees. Microwave Jenny Craig Loaded Baked Potato for 1 minute, and separate the filling from the potato skin. Set aside.
In a microwave safe dish, cover and microwave cauliflower florets for 4-6 minutes, or until fork-tender.
Saute onion in non stick cooking spray on medium heat for 4-5 minutes, or until lightly browned.
Add onion, spinach, 1/2 cup of the cauliflower, artichoke hearts, and mustard to a blender or food processor, blend until smooth.
Scoop spinach-artichoke mixture into the potato skin and place in oven-safe dish, and bake covered for 25 minutes, then uncovered for another 10 minutes.
Add red bell pepper and hot sauce to a blender or food processor, blend until smooth, and use to coat remaining cauliflower. Bake cauliflower on oven-safe tray lined with parchment paper for 10-12 minutes.
Microwave the Jenny Craig Loaded Baked Potato filling in microwave-safe dish for 4 minutes and scoop into balls with melon baller or ice-cream scoop.
Bake the potato bites at 425 degrees for approximately 15 minutes.
Top spinach-artichoke potato with sliced tomatoes.
Assemble all three items on a plate and enjoy!