Twice Baked Faux Tatoes Food

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

KETO TWICE BAKED LOADED MASHED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees
• Melt butter in a large skillet over medium heat.
• Add garlic and sauté until fragrant, about 1 minute.
• Pour in cauliflower florets and chicken broth. Simmer on medium heat until cauliflower is tender, about 5-8 minutes.
• Drain fluid. Squeeze out excess fluid from the cauliflower by placing it between two paper towels. For thick mashed cauliflower, try to get as much fluid out as possible.
• In a food processor or blender, combine the cooked cauliflower, cream cheese, 1/4 cup parmesan cheese, salt and pepper. Puree until smooth.
• Add cheddar cheese, bacon, and green onions to the mashed cauliflower. Stir to combine. Transfer to a casserole dish and top with remaining parmesan cheese. Sprinkle ground pork rinds on top.
• Bake at 400 degrees for 20 minutes.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

FAUX-TATOES/CAULIFLOWER

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces.
• Cook in boiling water for about 6 minutes, or until well done.
• Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

TWICE BAKED FAUX-TATOES

Steps:

• Remove outer leaves from cauliflower and dice.
• Microwave cauliflower on high for 10 minutes or until soft.
• Place cauliflower, sour cream, and margarine in blender and pulse until smooth.
• In oven-safe casserole dish, mix peas, bacon bits, chives, and cauliflower mixture.
• Top with shredded cheese and bake at 400 degrees for 20 minutes or until cheese is bubbly.