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Low Carb Loaded "Potato" Skins Recipe
Prep Time
20 minutes
Total Time
50 minutes
Yield
12
servings
Ingredients
- 1 head cauliflower
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 2 oz cheddar cheese
- 1 egg
- 1 cup cheddar cheese
- 4 slices bacon (cooked and chopped)
- 2 tablespoons scallion (chopped)
- ¼ cup sour cream
Nutrition Info Per Serving
Serving Size
½ cup
Carbohydrates
3
g
Protein
6
g
Fat
9
g
Calories
115
Loaded "Potato" Skins deliver all the enjoyment of a classic while keeping your meal low in carbs. This tasty alternative uses cauliflower as a base, allowing you to indulge without the carbs; each serving contains only 3 grams. Ideal for a fun weeknight dinner or a keto-friendly appetizer, these cups are filled with cheddar cheese and crispy bacon for flavor and texture that's sure to please everyone at the table.
Instructions
- Prepare the cheesy cauliflower mash:
- Clean and trim the cauliflower, breaking it into medium sized pieces.
- Place cauliflower in a microwave safe bowl with 2 Tbsp of heavy cream and 1 Tbsp of butter
- Microwave, uncovered, on high for six minutes.
- Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high.
- Remove from the microwave and put into a high speed blender or food processor along with 2oz of sharp cheddar cheese. Puree until smooth.
- Add the egg to your cheesy cauliflower mash and mix well.
- Place about 2 Tbsp of mash into each greased muffin tin cup. Spread out the puree to about a half inch thickness on the top and sides of each cup. Be sure it’s not spread too thinly – it won’t come out of the tin well if so.
- Bake the cauliflower mash cups at 375 degrees (F) for 30 minutes until they dry out and firm up. If they are still too soft, add them back for a few more minutes.
- Take the cauliflower mash cups out using a butter knife to release them gently from the muffin tin and place on a greased cookie sheet.
- Fill each cup with cheese and bacon and put back in the oven for 5 minutes or until melted.
- Garnish with sour cream and scallions.
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