Loaded Fauxtato Skins

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?

Loaded Fauxtato Skins

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 8

Serving Size: 2

Loaded Fauxtato Skins


  • 16oz cauliflower (fresh or frozen)
  • 1c shredded cheddar cheese, divided
  • 2tblsp heavy cream
  • 1 egg
  • 1tblsp butter
  • 3 slices thick cut bacon
  • 8tblsp sour cream
  • 1/4c green onions
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 375°F.
  2. Steam the cauliflower for 10 minutes in the microwave until tender; drain any excess liquid.
  3. Add cauliflower, 1/2 cup shredded cheese, heavy cream, butter, egg, salt and pepper to a food processor and blend until smooth and creamy.
  4. Generously spray a large muffin tin with non-stick spray and spoon the cauliflower mixture into the bottom of each cup, pressing gently in the middle to form an indentation.
  5. Bake for 35 minutes until the fauxtato "skins" are golden brown.
  6. Cook bacon in the microwave until crispy.
  7. Use a knife to pry the cauliflower away from the edge of the muffin cups and let cool for 10 minutes before transferring to a foil-lined baking sheet.
  8. Sprinkle remaining shredded cheese evenly among the fauxtato skins and top with crumbled bacon.
  9. Return them to the oven for 5 minutes until the cheese melts.
  10. Top with sour cream and green onions

Nutrtional Information

Per serving: 324 calories, 8g total carbs, 7g net carbs, 27g fat, 15g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


Enjoy this post? Subscribe to read more like it!

Share Button


  1. Hazel

    Dear Alison:

    Oh my gosh, I made baked skins recently with real potato, dug out the starch as much as I could, buttered the insides of the skins, salted, and heated in the oven. I ate 2 pieces and was sick as a dog. Never again, though I’ve loved potato skins (only) from early childhood!
    Now that I’m keto-adapted I guess I can no longer digest them as I did.

    Yours with cauliflower look scrumptious. I’m hooked, without even making the recipe.
    Such a time-saver, actually. Baking the potatoes and getting really crisp skin takes a long time. Skipping that part will be wonderful and we’ll be able to eat all we want (even if not every day!).

    • Hi Hazel! I know, potato skins are great but just not great for us unfortunately. That’s why I wanted to make a low carb option for those like you and I to enjoy. I hope you like them when you try them!

  2. Kymberlee

    This is the third time I am making these! They are delicious!!! The thinner you can make the shell the more it tastes like potato. The first time they were a bit too thick and fluffy. SOOOO delicious!

  3. Danielle

    Hi! While the cauliflower mash part that you make the skins with was incredibly delicious…mine stayed mushy even though I let them bake the full suggested time and the edges were almost burned. Any suggestions or idea what I might have done wrong?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.