Monday, January 19, 2009

faux twice baked potato

My husband is diabetic and we have found that reducing his carbs really helps control his blood sugars . After reading and listening to Dr Bernstein (who himself has diabetes) we were convinced that LOW CARB was the way for Ed to go.
I have always played with recipes and this is just another opportunity to do so. When I had family that could not eat dairy I decided to make a no dairy lasagna that if not told "this has no dairy" you wouldn't know.
How the faux twice baked potato idea got in my head was I just really felt like baked potatoes but Ed can't have those. So how could I make it possible for him to eat?
For the life of my I couldn't think of anything that would behave like, taste like and look like the potato skin. So the the skins of potato are used here but you should use the innards for a different dish like pancakes or mashed potatoes.
This would also be a great side dish for kids that don't eat veggies. They'll think they are eating potato which everyone seems to like.
What you will need for the recipe:
4 Potatoes
cauliflower (I use 1 lb bag of frozen)
1/2-1 cup of sour cream
8 ozs of shredded cheese (cheddar or colby/jack)
2 eggs

Bake or microwave the potatoes to fully cook them.
If you have a food processor you can drop the cauliflower into that until ground well, If you don't have a food processor you can boil the cauliflower, drain and then mash it.
If you like really creamy potatoes add the whole amount of sour cream if not add the smaller amount into a bowl or food processor with the cauliflower and most of the cheese (reserve some of the cheese to lightly cover). Mix and then add salt and pepper to taste. Then add the eggs (the cauliflower has no starch so it will need "glue" that's what the eggs are for) Now your filling is ready.
Cut the cooked potatoes in half length wise scoop out as much potato at you can without braking the skins. This is easiest to do if they are room temp.
Fill the potato skins with the cauliflower mix make sure to fill them overly full. Put the filled potato in a baking dish cover with the rest of the cheese and back at 350 for 20 minutes. They will have shrunk some.
Here is more info about Dr Bernstein

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