Loaded Twice Baked Faux-tato with Cauli & Avocado {LCHF, Keto}

You won’t miss carby baked potatoes with this cauli-avocado whip in an avocado shell, topped with the works! This Loaded Twice Baked Faux-tato the perfect side dish for a nice steak dinner.

One millimeter to the right and this recipe post could have been subtitled “the time I lost my eye cooking bacon.” But alas, I was not, and a lesson to bring home: get a splatter guard for your pans because when you’re used to cooking bacon in the oven you might lose an eye from bacon grease splatter like an amateur.

Now that you’re fully appetized and I’ve totally whet your palate, let’s talk about twice baked potatoes. Too carby, am I right? Who needs ’em? Well, not YOU because you’ve just stumbled on this recipe. And if you enjoy whipped cauliflower then you’ll love this faux baked potato made with avocado which just makes it ULTRA creamy. I hope you enjoy it!

Loaded Twice Baked Faux-tato with Cauli & Avocado

Servings: 2

Prep Time: 10 minutes| Cooking Time: 15-20 minute | Total Time: 25-30 minutes

Nutritional Facts: 1g Net Carbs| 578 Calories | 56g Fat | 1g Carbs | 15g Protein | 0g Fiber

Ingredients:

• 2 cups chopped cauliflower (steamed)
• 1 large perfectly ripe avocado
• 1/2 – 1 tsp sea salt (see instructions below)
• 1/8 tsp freshly cracked pepper
• 1 tbsp heavy cream
• 4 tbsp butter (melted)
• 1/4 tsp onion powder
• 1/2 cup shredded cheddar
• 1/2 cup crumbled bacon divided
• 1 tbsp chopped green onions
• 1 tsp chopped chives
• sour cream

Steps:

1. Before you cook, steam your cauliflower, cook and crumble the bacon, and melt the butter.
2. Preheat your oven to 375F
3. Slice an avocado in half the long way (you will use this as your shell). Twist and split apart.
4. Remove and discard the nut, then carefully remove the avocado meat and set aside.
5. In a blender, or with an immersion blender, combine steamed cauliflower (drained if it was frozen first), avocado meat, salt, pepper, cream, onion powder, and butter. Blend until smooth.
6. Use a spoon to taste and see if it fits your salt preferences, I lean toward 1 tsp.
7. Add green onions and 1/4 cup of bacon (save the rest for the topping). Mix.
8. Spoon into the avocado shells.
9. Top with the cheddar cheese. (If you want, you can also add this at the end instead)
10. Bake in the oven for about 15-20 minutes or until hot all the way through.
11. Remove and top with crumbled bacon, chives, and a dollop of sour cream.
12. Enjoy (but don’t eat the avocado shell!)

Quick tip: If you like your cheddar cold on a baked potato usually, you can cook the faux-tato first and add the cheese before serving. It’s up to you!

Loaded Twice Baked Faux-tato with Cauli & Avocado {LCHF, Keto}

Print Recipe

5 from 2 reviews

You won’t miss carby baked potatoes with this cauli-avocado whip in an avocado shell, topped with the works! This Loaded Twice Baked Faux-tato the perfect side dish for a nice steak dinner.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 2 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 2 cups chopped cauliflower (steamed)
• 1 large perfectly ripe avocado
• 1/2 – 1 tsp sea salt (see instructions below)
• 1/8 tsp freshly cracked pepper
• 1 tbsp heavy cream
• 4 tbsp butter (melted)
• 1/4 tsp onion powder
• 1/2 cup shredded cheddar
• 1/2 cup crumbled bacon divided
• 1 tbsp chopped green onions
• 1 tsp chopped chives
• sour cream

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Instructions

1. Before you cook, steam your cauliflower, cook and crumble the bacon, and melt the butter.
2. Preheat your oven to 375F
3. Slice an avocado in half the long way (you will use this as your shell). Twist and split apart.
4. Remove and discard the nut, then carefully remove the avocado meat and set aside.
5. In a blender, or with an immersion blender, combine steamed cauliflower (drained if it was frozen first), avocado meat, salt, pepper, cream, onion powder, and butter. Blend until smooth.
6. Use a spoon to taste and see if it fits your salt preferences, I lean toward 1 tsp.
7. Add green onions and 1/4 cup of bacon (save the rest for the topping). Mix.
8. Spoon into the avocado shells.
9. Top with the cheddar cheese. (If you want, you can also add this at the end instead)
10. Bake in the oven for about 15-20 minutes or until hot all the way through.
11. Remove and top with crumbled bacon, chives, and a dollop of sour cream.
12. Enjoy (but don’t eat the avocado shell!)

Notes

If you like your cheddar cold on a baked potato usually, you can cook the faux-tato first and add the cheese before serving. It’s up to you!

Nutrition

• Serving Size: 2
• Calories: 578
• Fat: 56g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 15g

This Loaded Twice Baked Faux-tato would be a great side for my Coconut Lime Skirt Steak recipe. Try them both and let me know what you think.