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!
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