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!
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!
Serving Size:1 cup
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