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.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 2 Servings 1x
- Category: Dinner
Scale
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
Instructions
- Before you cook, steam your cauliflower, cook and crumble the bacon, and melt the butter.
- Preheat your oven to 375F
- Slice an avocado in half the long way (you will use this as your shell). Twist and split apart.
- Remove and discard the nut, then carefully remove the avocado meat and set aside.
- 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.
- Use a spoon to taste and see if it fits your salt preferences, I lean toward 1 tsp.
- Add green onions and 1/4 cup of bacon (save the rest for the topping). Mix.
- Spoon into the avocado shells.
- Top with the cheddar cheese. (If you want, you can also add this at the end instead)
- Bake in the oven for about 15-20 minutes or until hot all the way through.
- Remove and top with crumbled bacon, chives, and a dollop of sour cream.
- 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
Keywords: Loaded Twice Baked Faux-tato