Low Carb Twice Baked Potatoes
Elevate your classic comfort food with these Low Carb Twice Baked Potatoes, a healthier twist on the beloved side dish that doesn’t skimp on flavor! This recipe swaps out some of the traditional potato filling for creamy, blended cauliflower, creating a rich and buttery mash packed with all the classic toppings you love—cheddar cheese, sour cream, green onions, and bacon crumbles. Perfectly baked russet potatoes serve as the ideal vessel for this indulgent yet guilt-free creation. Ready in under an hour, these stuffed potatoes are easy to prep and bake, making them a crowd-pleasing choice for weeknight dinners or holiday feasts. Adjusted for low-carb diets without compromising on taste, these twice baked potatoes are truly the best of both worlds!
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Recipe Information
Ingredients
- 3 pieces Medium-sized russet potatoes
- 2 cups Cauliflower florets
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Cream cheese, softened
- 2 tablespoons Butter
- 2 tablespoons Sour cream
- 1 teaspoon Garlic powder
- 2 tablespoons Green onions, chopped
- 3 slices Bacon, cooked and crumbled
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pierce them several times with a fork. Place them directly on the oven rack and bake for 40-45 minutes, or until tender.
While the potatoes bake, steam the cauliflower florets in a pot or microwave until soft, about 6-8 minutes. Drain well and transfer to a food processor.
In the food processor, blend the steamed cauliflower until smooth. Add the softened cream cheese, butter, sour cream, garlic powder, salt, and black pepper. Blend again until the mixture is creamy and fully combined.
Once the potatoes are cool enough to handle, slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin shell intact. Set the scooped-out potato flesh aside.
Mash the scooped-out potato flesh and mix it with the blended cauliflower mixture. Stir in half of the cheddar cheese and 1 tablespoon of the green onions.
Fill the potato shells with the cauliflower-potato mixture, mounding it slightly. Place the stuffed potatoes on a baking sheet.
Sprinkle the tops of the stuffed potatoes with the remaining cheddar cheese.
Place the tray of stuffed potatoes back into the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions and the crumbled bacon before serving.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 12.3 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 995 mg | 77% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3972 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
