Who doesn’t love a loaded baked potato? Oh man, it’s my favorite! That said, I don’t love that they are also loaded with serious calories and carbs. I endeavored to make a lower carb version, removing the baked potato but keeping basically everything else that makes a loaded tater so delicious. I think this recipe is a great alternative and it took 5 minutes to make!
Domestocrat’s Bacon & Cheddar Loaded Cauliflower Bowl (makes one bowl but can easily be scaled up to serve more)
1 cup riced cauliflower (I’ve been digging the Birds Eye savory herb lately, #notsponsored)
3 slices cooked bacon, chopped into bite sized pieces
1/2 oz. shredded cheddar cheese
1 tbsp. sour cream
1 tsp. chives, chopped
Salt and pepper to taste
Nutritional information per serving: 300 calories, 24 g fat, 12 g protein, 7 g carbs, 4 g sugar, 3 g fiber.
The longest part of this recipe is cooking up the bacon. You can make a few slices in the moment or bake up a whole package in advance. I chose the latter earlier in the day so I had my 3 slices on hand and ready to go. When your cooked bacon is ready, chop up into bite sized pieces.
Next, cook the riced cauliflower. I have been using this Birds Eye savory herb variety I found at Wegmans and I love it. It’s frozen so I just boil for 1-2 minutes, drain, and put in the bowl as my base. If you have fresh riced cauli you could saute or boil it, up to you!
Assembly of this bowl couldn’t be easier. With your cauliflower as a base, add the cheese. The residual heat will melt it a bit so it’s ooey and gooey. Top with your bacon pieces, a dollop of sour cream, a sprinkle of chives, and salt and pepper to taste.
I’m kind of obsessed. The flavors here are on point and I really didn’t miss the potato. I can’t wait to make this again! I don’t even think I need to wait until I’m craving a loaded baked potato, this is regular rotation material.