Faux Loaded Potato Skins

1. 1

   Preheat oven to 375 degrees F. Spray a standard (12 muffins) muffin tin with nonstick spray.

2. 2

   Set aside.

3. 3

   In a blender (or food processor), add about 1 cup cauliflower florets and pulse for 1520 seconds until cauliflower is the consistency of rice.

4. 4

   Transfer to a medium mixing bowl and continue working in batches until you have 2 cups of cauliflower rice.

5. 5

   Add eggs, pepper jack cheese and salt and pepper to taste.

6. 6

   Mix thoroughly.

7. 7

   Divide cauliflower mixture evenly between 12 greased muffin cups (about 2 tablespoons per muffin cup).

8. 8

   Muffin cups will only be 1/2 full.

9. 9

   Bake for 25 minutes.

10. 10

    Remove muffin tin from oven and evenly divide cheddar cheese among 12 cups.

11. 11

    Return to oven for an additional 5 minutes until cheese is melted and bubbly.

12. 12

    Let cool for 23 minutes.

13. 13

    Slide a knife around the edges of muffin tin and remove each cauliflower muffin.

14. 14

    Top with a dollop of sour cream, bacon (or veggie bacon), green onions and diced tomatoes.

15. 15

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.