The big game is coming soon (aka the Superbowl for all my non-American and non-sports fan followers) which usually means parties full of chips, dips and other high carb snacks. While I’m trying to occasionally treat myself and enjoy certain days like that without worrying about counting calories or carbs, I know not everyone allows themselves a free day and want to keep up with their ketogenic lifestyle 365 days a year. Enter these fauxtato skins. Potato skins are probably one of the most popular appetizers in America (don’t quote me on that, I did exactly zero research) and I thought I could re-create that comfort food with far fewer carbs. These were inhaled pretty much immediately after making them, so I’m sure even those not eating low carb would enjoy them as well
I began by gathering all the necessary ingredients shown above and pre-heating my oven to 375°F. You can use fresh cauliflower if you’d like, but I find it so much easier to use frozen in terms of prep time. Please note, I used 3/4 of the bag shown.
First I took the frozen cauliflower and cooked it in the microwave for 10 minutes until tender. They steamed for 5 minutes, I stirred them and drained some liquid and then steamed them an additional 5 minutes. I drained the excess liquid once more before adding the florets to my Ninja food processor along with 1/2 cup cheese, heavy cream, butter, an egg and some salt and pepper. I processed the cauliflower until smooth as shown above.
Be sure to use extra non-stick spray on your muffin tin before adding the cauliflower or else it WILL stick. Using a spoon, I scooped the cauliflower mixture into each muffin cup. Gently, I pressed down in the middle to form an indentation to later layer my toppings and baked them for 35-40 minutes to dry out the excess liquid. While the cauliflower was baking, I cooked the bacon in the microwave until crispy, allowed them to cool and then crumbled them into bite-size pieces.
I used a knife to pry the fauxtato skins away from the cups and then let them cool about ten minutes before moving them onto a foil lined baking sheet. I divided the remaining cheese among the “skins”, added the crumbled bacon and then placed them back in the oven for another 5 minutes until the cheese melted. I added a dollop of sour cream to each and garnished with green onion (highly recommended for the full fauxtato skin taste). These are really great! There is a light crust that forms around the edge of the “skins” while the center stays soft and tender. The cheese, bacon and sour cream bring full flavor to these snacks and make it an authentic fauxtato skin experience. Who are you rooting for in the last few weeks of football season and what are you bringing to your Superbowl party?