You’ll love this low-carb mini casserole version of loaded baked potatoes!
Lightly coat eight 6-ounce ramekins with cooking spray and place on a large rimmed baking sheet.
Cook bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes.
Jacob Fox
Transfer to a paper-towel-lined plate and chop when cool enough to handle.
Transfer the bacon drippings to a large bowl.
Add cauliflower, onion, Cheddar, 23 cup sour cream (or yogurt), pepper and salt.
Divide between the prepared ramekins; cover each with foil.
Bake until the cauliflower is tender, 30 to 35 minutes.
Remove foil and bake until lightly browned in spots, 5 to 10 minutes more.
Dollop with the remaining 14 cup sour cream (or yogurt) and sprinkle with the bacon and chives.
Equipment
Eight 6-oz.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
