Faux Loaded Potato Skins { Low Carb}

5 from 2 votes

Faux loaded potato skins? Say what? Yep..not one potato in this recipe…but you’d never know it! Tastes just like loaded potato skins! You know with cheese and sour cream, tomatoes and bacon? But they are healthy, low-carb and low-calorie! ( 64 calories each! {low-carb, low-calorie, GF, Keto, Vegetarian option}

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Servings: faux potato skins

Calories: 64kcal

Author: Susan Randall

Ingredients

1 medium size head fresh cauliflower cut into florets
2 eggs beaten
½ cup shredded pepper jack cheese
salt and pepper to taste
½ cup shredded cheddar cheese
⅓ cup sour cream reduced fat
1 piece of bacon cut into very small pieces and cooked ( or 2 strips veggie bacon-(like Morningstar Farms)
2 green onions chopped
1 to mato diced

Instructions

Preheat oven to 375 F. Spray a standard (12 muffins) muffin tin with non-stick spray. Set aside
In a blender (or food processor) add approx. 1 cup of cauliflower florets and pulse for approx. 15-20 sec. until the cauliflower is the consistency of rice. Transfer to a medium mixing bowl and continue working in batches until you have 2 cups of cauliflower "rice". Add eggs, pepper jack cheese and salt and pepper to taste. Mix thoroughly.
Divide the cauliflower mixture evenly between 12 greased muffin cups (approx 2 tablespoon per muffin cup). Muffin cups will only be ½ full. Bake for 25 min.
Remove muffin tin from oven and evenly divide cheddar cheese among 12 cups. Return to oven for an additional 5 min. until cheese is melted and bubbly. Let cool for 2-3 minutes.
Slide a knife around the edges of muffin tin and remove each cauliflower muffin. Top with a dollop of sour cream, bacon (or veggie bacon), green onions and diced tomatoes. Serve warm.

Notes

For Vegetarian Option- use veggie bacon ( like Morningstar Farms) cut strips into very small pieces and cook in a frying pan over medium-high heat . Use the end of a wooden spoon to further "crumble" bacon while cooking.

Nutrition