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!
Loaded “Faux-tato” Skins (Low Carb and Gluten Free)
- Yield: 12 "skins" 1x
Ingredients
Scale
- 2 cups cheesy cauliflower puree
- 1 egg
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and chopped
- 2 Tbsp 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!
- Category: Appetizer
- Cuisine: Faux-tato skins
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
Janice says
I was wondering about spreading this out in the air fryer to crisp up and then slice into squares.
Nicole Foster says
These are delicious! My son (who hates low carb stuff) loves them too. They froze well also.
★★★★★
Misty Vossler says
These were delicious, but, I really missed the crunch, so , I stuck them in my toaster oven on broil (for no more than 3 minutes, watch hem closely!!) and voila! thy were exceptional. my very picky 8 yr old who asked me “Is this sugar free) before she eats anything. loved them.
★★★★★
Katie says
I would like to bring these to a gathering. Do you think I could bake the cups and then bring them later to someone’s house and fill them to do the final bake there?
metqa says
I haven’t made this yet, but sounds intriguing. I like to pipe things, so wondered if anyone has tried putting the puree in t of a piping bag and squeezing it in t of a flat boat shape onto parchment, instead of muffin cups. That might save peeling out of cups, and be more even for faster drying, maybe?
Mellissa Sevigny says
That sounds like a great idea! Let us know how it turns out!
Toni says
Fantastic… Yet again!!! I made these tonight for my dinner; my second recipe of yours for the day!! I agree, the muffin cups are a tiny bit tedious, but I will be making this again and again. It was a nice little version of the loaded fauxpotatos that make based on your Cheesy recipe!!!
Epicuriousbynature says
Another fantastic recipe! I made your cheesy cauliflower puree back at Thanksgiving and it was lovely. I loaded it with my typical sour cream, green onion and bacon and topped it off with more cheese! This is another great addition. I’ve created many of my own recipes and it’s nice to try others out there and alter to my tastes if need be, or expand the recipe! Lovely, thanks for all your hard work and effort you put into your blog, it’s greatly appreciated.
Kristin says
My “potato” was really delicate and falling apart. Did I miss something or is that the nature? :)
Mellissa Sevigny says
It shouldn’t fall apart – some batches take longer than others to dry out enough to handle more easily. Or you could add a little more egg. I hope it tasted good at least! :)
Anonymous says
That’s funny. Folks should worry more about those who have nothing to eat than those who have a choice about what they eat. Priorities ppl!
Mellissa Sevigny says
I concur!!!
Anonymous says
but you have lots of calories on the bacon and cheese and the sour cream! it doesnt make any sence..why do you want to cut the carbs? they are good for our bodies, they are energy for us… you cook with too much fat and yor diet is really unhealthy
Mellissa Sevigny (sevimel) says
Dear Anonymous,
I’m touched by your concern for my “unhealthy” diet. I want to ease your mind so you don’t lose anymore sleep over it, ok? First of all, what you see here on the blog doesn’t necessarily represent my complete diet. I’m drinking a kale & half a banana smoothie as I type this in fact. So please don’t go making assumptions that I live on bacon, cheese and sour cream at every meal, just as you wouldn’t assume that someone who writes a baking blog lives on chocolate cake every day. Secondly, there are proven health benefits to eating a low carb, high fat diet. If you are interested, here is a small sample of the vast information available documenting the proven health benefits of a low carb/high fat diet, as opposed to a diet high in carbs:
http://www.ketogenic-diet-resource.com/why-we-get-fat.html
http://www.ketogenic-diet-resource.com/
http://www.nytimes.com/2002/07/07/magazine/what-if-it-s-all-been-a-big-fat-lie.html?scp=1&sq=gary%20taubes%20and%20fat&st=cse
http://waroninsulin.com/nutrition/the-great-medical-disconnect
Thanks for taking time to comment and state your concerns. If a low fat, low calorie diet is working for you, then I wish you all the best with that. For me LCHF is the way to go, and I’ll continue to enjoy eating delicious satiating foods – while enjoying significant weight loss, lowered blood pressure and radiant skin.
Jana says
I’m late to this party, but you’re a rock star. I am making these tonight and as per usual, scrolled through the comments. I absolutely loved your response (to the uneducated comment). Every word was exactly spot on. Bravo! Sending my love and appreciation to you and all of your hard work!
PS Love your recipes… still trying my hardest to make every.single.one. :)
Jana says
This was yummy. Really yummy. :)
★★★★★
donna says
^ like
Anonymous says
Don’t forget healthier teeth and gums. :-)
Mellissa Sevigny (sevimel) says
Oh yeah, forgot about that one, I’ll add it to my list! ;)
Donna says
I made these tonight and they were a hit! I felt kind of clumsy getting them out of the cups, so I’m thinking about just spreading the whole deal out and then cutting into squares. Do you foresee any obstacles if I do it that way? Thanks so much for the yummy recipe!
Mellissa Sevigny (sevimel) says
Actually I think that’s a great idea! The cups are a pain and it would be so much easier to do it your way! I will probably start doing that myself from now on! Thanks for sharing and I’m glad you guys liked them!
Anonymous says
Would it be easy using a mini muffin tin that’s greased well? Just don’t fill it full? Just an idea, these look great, & can’t wait to try them!
Jan J. says
Thank you for this recipe! It sounds fantastic!
Mellissa Sevigny (sevimel) says
Thanks Jan, let me know how you like it if you give it a try! I’m making it again this weekend for some friends – it’s soooo good! :)
Dawn says
These sound great! Now I wish I got cauliflower at the grocery this afternoon. bummer!
Mellissa Sevigny (sevimel) says
They ARE really good! I’m already planning to make them again soon but I may do it as a pie so I can just slice into pieces instead of messing with the cups! Let me know if you like them!