NANCY'S MOCK TWICE BAKED POTATOES
20 ounces frozen cauliflower
1/2 cup sour cream
2 ounces cream cheese, cut up
4 tablespoons butter, divided
1/2-1 cup cheddar cheese, divided, 2-4 ounces *
6 slices bacon, fried and crumbled, divided
1 teaspoon dry minced onion
1 1/4 teaspoon salt
1/4 teaspoon pepper

Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on HIGH 7 minutes. Stir and cook another 7 minutes. Let stand 2 minutes. Place in a colander and blot with paper towels to absorb as much moisture as possible.

Place the cauliflower in a food processor with the chopping blade inserted. Add the sour cream, cream cheese, half of the butter, half the cheese, half the bacon, the onion flakes, salt and pepper to processor. Process until desired smoothness.

Butter the same casserole used for cooking the cauliflower and pour the cauliflower mixture in. Top with the remaining butter, cheese and bacon bits. Bake uncovered 25 minutes at 400 or until lightly browned.

Makes about 6 servings
Freezing not recommended

* Nancy called for 2 ounces of cheese divided. It didn't look like it would be enough so I doubled it.

Per Serving: 278 Calories; 25g Fat; 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

Although this is very good, I think I'd do a couple things differently next time. I would either leave out the butter completely or at least not put any on the top. I think the butter made it a little too greasy. There's already plenty of fat and richness from the sour cream, cream cheese and cheddar. The other thing I might do is add either some chopped green onions or chives.


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