Low Carb “Faux” Loaded Potato Skins
- 4g of carbs
- 45 mins
- Serves 12
- For the "faux" potato skins:
- 280g / 2 cups cauliflower florets
- 1 garlic clove, crushed
- 100g / 1 cup cheddar cheese, grated
- 1 egg
- 1 tbsp olive oil
For the mash:
- 1 large cauliflower head, cut into florets
- 2 garlic cloves, crushed
- 1 bay leaf
- Water to cover
- 50g / 1/2 cup cheddar cheese, grated
- 2 tbsp butter
- 2 tbsp sour cream
- Salt and pepper
- 4 slices bacon, chopped into small pieces
- Preheat oven to 190℃ / 375℉ / gas mark 5.
- Mix all ingredients for the "faux" potato skins in a blender.
- Grease a 12-cup muffin tray and put the mixture into each muffin hole. Push down on the mixture so that it lines the bottom and the sides of the muffin hole. Bake in the oven for 30 minutes.
- Whilst the "faux" potato skins are in the oven, boil the chopped cauliflower, garlic, and bay leaf for 20 minutes.
- In the meantime, fry the bacon pieces until browned and crispy.
- Once the 20 mins have passed for the cauliflower, drain and remove the bay leaf. Place the cauliflower in a blender and add the cheese and sour cream. Blend for about 2 - 3 minutes until creamy.
- Mix the cauliflower mash with the bacon and season with salt and pepper.
- Once the "faux" potato skins have finished baking, remove from oven.
- Finally, stuff each "potato skin" with cauliflower mash and top with grated cheese. Heat under a grill until melted.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12g||18%|
|Saturated Fat 5g||26%|
|Monounsaturated Fat 1g|
|Polyunsaturated Fat 0g|
|Trans Fat 0g|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
** The values here may not be 100% accurate and should be used as a guide only.
I used to love stuffed potato skins. The crispy texture of the skin, the soft mashed potato mixed with cheese and bacon… I am drooling just thinking about it. I had to find an alternative as these would skyrocket my blood glucose levels. There are lots of recipes surrounding cauliflower and I know it goes well with cheese, so I thought this might make a good substitute. Although they aren’t potatoes, they are delicious and provide me with the fix I need. I recommend giving them a try.
I tend to make these on a Friday or Saturday when I have more time in the evening. I usually serve them with spicy breaded chicken strips and a delicious salad.
If you would like to reduce the amount of fat in this recipe, you can use reduced fat ingredients instead. For example, low-fat butter and cheese.