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Superbowl season always reminds me of past parties and of course some of my favorite game day foods. One of the absolutes for us was always loaded potato skins but as we tried to trim calories I stopped making them and it’s been years since I’ve had them.

I’ve been seeing them around though and started craving them lately. Of course now that I’m doing low carb it’s a real no no. I thought maybe, just maybe, I could make a substitute using the cauliflower puree as a base.

So that’s what I did today, and I’m happy to report that it worked!

It won’t have quite the same crunchiness of a fried potato skin obviously but it’s definitely a passable substitute! I added egg to the puree and made a cup using a half muffin silicone mold. I baked the cauli-cups for about 30 minutes to dry them out and then added the cheese and bacon and popped it back in the oven for five more minutes until melted.

Top with sour cream and scallions if you have them (I used cilantro since I didn’t have any) and you’ll be so happy you won’t even care that you are missing out on the real thing!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Loaded “Faux-tato” Skins (Low Carb and Gluten Free) ★ ★ ★ ★ ★ 5 from 3 reviews Author: Mellissa Sevigny

Yield: 12 "skins" 1 x

Category: Appetizer

Cuisine: Faux-tato skins Print Pin Scale 1x 2x 3x Ingredients 2 cups cheesy cauliflower puree

cheesy cauliflower puree 1 egg

egg 1 cup shredded cheddar cheese

shredded cheddar cheese 4 slices bacon, cooked and chopped

slices bacon, cooked and chopped 2 Tbsp chopped scallions

chopped scallions 1/4 cup sour cream Instructions Add the egg to your cauli-puree and mix well. Place about 2 Tbsp of mash into each greased muffin tin cup. I used a muffin top style pan but if you don’t have one just go up the sides half way instead of to the top. Spread out the puree to about a half inch thickness on the top and sides. Too thin and it won’t come out of the tin. Bake the cauli cups at 375 degrees (F) for 30 minutes until they dry out and firm up. If they are still too soft then add them back for a few more minutes. Take them out and using a butter knife, release them gently from the muffin tin and place on a grease cookie sheet. Fill with cheese and bacon and put back in the oven for 5 minutes or until melted. Garnish with sour cream and scallions or fresh herbs. So much cheesy, bacony goodness that you’ll never miss the potatoes! Nutrition Serving Size: 1 cup

Calories: 115

Fat: 9g

Carbohydrates: 2g net

Protein: 9g

For comparison purposes, I’m posting the TGIF loaded skins info below

TGIF Loaded potato skins per serving: 220 calories, 14g fat, 13g net carbs, 9g protein

Love this recipe? Shout it from the rooftops!