Deluxe Stuffed Potatoes/Mock Mashed Potatoes

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Deluxe Stuffed " Potatoes "

Ingredients:

1 batch of Mock Mashed Potatoes (see recipe) crumbled

2 green onions - diced fine

6 Tbsp butter

Shredded Cheddar Cheese (or shredded cheese of your

choice)

1/2 Cup sour cream

Genuine Bacon Bits or 6-8 crisply fried bacon slices,

Preheat oven to 375°F. Spoon mashed " potato " mixture

into 6 individual ramekins or oven-safe custard cups

(spray these with PAM first for best results.) Cover

large cookie sheet with foil and sit all 6 dishes on

the cookie sheet and place in preheated oven for 15

minutes (a bit less if your mixture came out thick and

a bit longer if it came out too wet.) Remove from

oven.

Add pats of butter (about 1 Tbsp each) on each serving

dish. Sprinkle bacon bits evenly over each dish and

then top with shredded cheese (as much as is

appropriate for your taste, but not so much it spills

out.) Place dishes under broiler for about 1-2 minutes

(broilers vary so watch this CLOSELY!) until cheese is

melted (and slightly browned if you like.) Remove from

oven and allow to sit for 2-5 minutes.

Sprinkle green onions on each (optional) and top with

a dollop of sour cream. Serve immediately.

If you were a fan of " Stuffed " Potatoes or Potato

Skins Appetizers (I was) in your pre-low-carb days,

you'll simply adore these.

Makes 6 Servings. 7 carbs per serving.

Mock Mashed Potatoes

Ingredients:

2 10oz pkgs frozen cauliflower (or fresh 3/4 head)

1 tsp chicken boullion granules

1/4 tsp white pepper

1 tsp minced onion flakes (optional)

2 Tbsp butter

2 Tbsp heavy cream

Preheat oven to 375°F. Cook cauliflower in microwave

or on stovetop until it is VERY done - fall-apart fork

tender. Drain well and mix cauliflower with all other

ingredients except cream in food processor or with a

powerful mixer (hand or stand). Mixing with mixer will

give " lumpier " results than a food processor, but some

people feel the lumps make it seem even more like

mashed potatoes. Add cream slowly and mix again. (You

must be careful adding liquid. If you add too much,

you are in for trouble. Your dish may take a tiny bit

more or less than the called for amount of cream.)

Spray an ovenproof dish with cooking spray and put

mixture in. Add pats of extra butter or margarine on

top if you like an extra buttery potato, and a bit of

paprika sprinkled on top adds nice color as well. Bake

15 - 20 minutes until hot.

For those of you who think they would not like this

dish because they are not fans of cauliflower, I

implore you to try it - you'll be hard pressed to tell

it from mashed potatoes - it does not taste like

cauliflower at this point. Really.

Makes 4-6 Servings. 5-7 carbs per serving.

ALTERNATE VARIATIONS: Instead of using cauliflower,

you can also use Turnips! For this method, peel and

dice turnips to very small squares and boil till

extremely tender (just short of mush!). Use the method

above, or skip the oven step if you prefer since they

hold their shape better than cauliflower. They have a

very potato taste also - you would not guess these

started their lives as turnips! For a REALLY rich Mock

Mashed Potato, add 2 oz Philadelphia Cream Cheese

(softened) before adding to the mixer/food processor.

Adjust carbs accordingly. Turnips have slightly LESS

carbs than cauliflower (and more fiber) so there's no

worry of over-carbing.

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Sue List Manager 310/260.5/180 255 by 10/31

Wilmington Delaware

Low carb link with info and recipes.http://members.xoom.com/Shadcat708/LC.html