Cauli Cheese “Potato” Skins
If you have missed potato skins on your Keto diet, this recipe should do the trick. Using the Keto Cheese Taco Shell method, cheese is used to create the “skin” of a potato skin dish, and mashed cauliflower as the potato interior. Topped with cheese and bacon, you won’t know you’re not eating potato skins!
- 1/2 Head Cauliflower
- 4 TB Butter
- 1/2 Pkge Bacon
- 1 Cup Shredded Cheese
- 1/8 Cup Heavy cream
- Shredded cheddar cheese
Cook bacon. Then cut up into bacon bits
Combine cooked cauliflower with the butter, heavy cream, salt and cheese in a food processor - until mashed well (about 30 seconds or so). Add half of the bacon bits but DO NOT run the food processor. Just mix the bacon with the cauli mixture.
Prepare cheese shells on a parchment lined baking sheet to fit the size of the dish that the cauli-potato skins will be in. This dish could be any small container that is oven-safe and, ideally, the shape of half a potato.
Bake the cheese shells at 350 for 8 minutes. Then cool.
When cooled, place one of the cheese shells in the dish. Scoop the cauli mixture inside the cheese shell. Top with more bacon bits and cheese.
Bake at 350 for 10 minutes (or just until cheese melts). Let cool after baking.
Serve in the dish or let it cool enough to scoop out of the dish and put on a plate. The shell will NOT be hard or maintain its shape when removed from the dish.
Alternate serving method:
Let the cheese shell cool and harden. Then heat and serve the cauli mixture (topped with bacon and cheese). Scoop the heated cauli into the cheese shells and serve.