Loaded Faux-tato Skins

I created these around super bowl time because I was looking for some low carb friendly
appetizers for our party. Since loaded potato skins were off limits, I made these
cauliflower cups instead. They were so good I wasn't even tempted to cheat!

Makes 12 "skins"

• 2 cups Cheesy Cauliflower Puree
• 1 egg
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and chopped
• 2 Tbl chopped scallions
• 1/4 cup sour cream

Add the egg to your cauliflower puree and mix well. Place about 2 tablespoons of mash intoeach greased muffin tin cup. I used a muffin top style pan, but if you don't have one just go up the sides half way instead of to the top. Spread out the puree to about a half inch thickness on the top and sides. . (Alternatively you could spread this out onto a 9 x 9 pan and just layer the toppings on and cut into squares after baking.) Bake the cauliflower 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. Remove from the oven, and using a butter knife, release them gently from the muffin tin and place on a greased 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!

Approx. nutrition info per cup: 115 calories, 9g fat, 2g net carbs, 9g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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