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Low Carb Mock Mashed Potatoes/Twice Baked Potatoes Recipe
1 head cauliflower - steamed until almost mush
1/4 stick butter softened
4 oz cream cheese softened
4 oz cheddar cheese grated
1/2 lb bacon cooked and crumbled
1/8 C sour cream (or 2 scallions; see ***)
Preheat oven to 350°F
Let steamed cauliflower dry out and drain for an hour or so in a mesh colander. Press out water. Don't worry about the cauliflower mashing. Keep pressing out water and continue to blot with paper towels. Put cauliflower and all other ingredients in food processor and pulse until fully blended. Butter an 8x8" baking dish and spread mixture evenly in dish. Bake for 40 or so minutes until top is orange brown.
This tastes best the second day. Keep covered in fridge. This freezes and reheats well (better this way than fresh). I cut individual servings and freeze in individual freezer bags. I also put these in separated glad containers with an entree to make quick TV dinners. Recipe can be doubled and made in 9x13" dish
Makes 4 large servings.
1 serving 346 Cals, 29 gr Fat, 10 Carbs with 3.5 Fiber for net carbs 6.5, Protein 14 gr.
***I recently made the mock potatoes and didn't have sour cream I added 2 scallions in chunks to the food processor with all the other ingredients. It was the best batch!
I don't put nearly that much bacon in the recipe. I just cook 4 pieces or so and chop up. Also, I add garlic!
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