Recipe of the Week 2/1: Loaded "Faux-tato" Skins

Yields 12 Servings 


2 cups cheesy cauliflower puree 

1 egg 

1 cup shredded low fat cheddar cheese 

4 slices bacon, cooked and chopped 

2 Tbsp chopped scallions 

1/4 cup low fat sour cream 


Add the egg to your cauli-puree and mix well. 

Place about 2 Tbsp of mash into each greased muffin tin cup. 

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! 

Nutritional Facts: Serving Size: 1 cupCalories: 115Fat: 9gCarbohydrates: 2g netProtein: 9g 

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