FAUX LOADED POTATO CASSEROLE
![faux-loaded-potatoes_10](/wp-content/uploads/2016/10/Faux-Loaded-potatoes_10.jpg?resize=402%2C675)
I have seen this recipe around for years but I kept thinking that it couldn’t possibly be good. The faux comes in because you substitute healthier cauliflower for the carb-laden potatoes. In my mind,the couldn’t possibly be a good trade. How many people really like cooked cauliflower?
The change came while visiting my daughter. I watched as she scooped the wonderful cauliflower-cheese-bacon-onion Faux Loaded Potato Skins from a muffin tin and slid it on to a plate and said “try this mom.” They tasted amazing!
Since then, I have made faux loaded potato skins several times and finally decided that a casserole version would be much quicker and easier.
![faux-loaded-potatoes-4](/wp-content/uploads/2016/10/faux-loaded-potatoes-4.jpg?resize=604%2C579)
I hope you will give it a try. Since cauliflower doesn’t have a strong taste, it easily takes on the flavors of the bacon and cheese. It can also be easily modified for your taste buds and diet choices.
![faux-loaded-potatoes-3](/wp-content/uploads/2016/06/faux-loaded-potatoes-3.jpg?resize=502%2C365)
![loaded-faux-potatoes-2](/wp-content/uploads/2016/06/loaded-faux-potatoes-2.jpg?resize=506%2C366)
INGREDIENTS
- 1 medium size head fresh cauliflower, cut into florets (or 1 lb bag of frozen cauliflower) cooked.
- 3/4 cup of sour cream
- salt and pepper to taste
- 1 cup shredded cheddar cheese (or cheese of choice)
- 6 slices of cooked bacon, cut into very small pieces (or use bacon bits)
- 3-4 green onions
- 1 tomato, diced
INSTRUCTIONS