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Riced Cauliflower Potato Skins

Riced Cauliflower Potato Skins

Potato skins stuffed with Baja Style Riced Cauliflower.

Gluten-Free Wheat-Free
Total Time 60 Minutes
Servings 6 Servings
Difficulty Easy
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Ingredients

  • 3 potatoes
  • cheese, shredded
  • bacon bits
  • olive oil
  • salt
  • pepper
  • sour cream, for topping

Directions

  1. Preheat oven to 350 degrees.
  2. Clean potatoes. Coat with a little olive oil, then bake until tender.
  3. Let cool. Then, cut in half and scoop out potatoes leaving the skins. Bake skins until slightly crispy.
  4. While skins bake, mix potato with CAULIPOWER Baja Style Riced Cauliflower.
  5. Add mixture back to skins. Top with cooked bacon, cheese salt, and pepper. Drizzle with olive oil and bake until cheese is melted.

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