Low Carb Twice Baked Potatoes

Indulge in the creamy, comforting flavors of these Low Carb Twice Baked Potatoes, a delightful twist on the classic dish with a healthy upgrade! This recipe swaps out some of the starchy potato filling for cauliflower, creating a velvety, low-carb mash that's loaded with rich cream cheese, tangy sour cream, and savory cheddar. Each potato shell is stuffed with this flavorful blend, topped with gooey melted cheese, and crowned with crispy bacon and fresh green onions for the ultimate finish. Perfect as a side dish or light main course, these twice-baked potatoes deliver all the decadence you crave with less guilt. Ready in just under an hour, they make a fantastic addition to your low-carb recipe repertoire while satisfying your cheesy, potato-filled comfort food dreams!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fill the potato shells with the cauliflower-potato mixture, mounding it slightly. Place the stuffed potatoes on a baking sheet.

Step 8

Sprinkle the tops of the stuffed potatoes with the remaining cheddar cheese.

Step 9

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.

Step 10

Remove from the oven and garnish with the remaining green onions and the crumbled bacon before serving.

Nutrition Facts

Serving size	(1109.7g)

Amount per serving	% Daily Value*
Calories	1615.0

Total Fat 93.7g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 279.4mg	0%
Sodium 3031.0mg	0%
Total Carbohydrate 133.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 12.3g
Protein 65.9g	0%

Vitamin D 28.5IU	0%
Calcium 995.1mg	0%
Iron 8.1mg	0%
Potassium 3971.5mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 16.1%

Carbs: 32.5%