Twice Faked Potatoes

I love potatoes! In fact I come from a family of potato farmers, so I think it runs in my blood. This summer I've been eating a lot of potato skins and baked potatoes, but I've realized my gluten free diet has gotten a little carb heavy. As I start this new school year I plan on making some healthier choices, but how can I give up potato skins? How about a low carb version? 

Last night I made what I'm calling "Twice Faked Potatoes". I used red peppers as the base stuffed with mashed cauliflower, and topped with a little cheddar cheese and bacon. And let me tell you they were delicious and so easy!! 

Recipe:

Ingredients: 

Large Red Pepper (each pepper makes 4 skins, so you decide how many peppers you need)

1/4 head of cauliflower

Grated Cheddar Cheese (as much or as little as you want) 

Chopped Bacon (I use the microwave ready it's much easier, because you don't have to cook it first.)

Optional toppings: sour cream, chives, avocado.

Directions:  Preheat oven to 350. Chop up the cauliflower and place in boiling water until soft. While the cauliflower is cooking cut the pepper(s) into quarters and clean out seeds. Once the cauliflower is soft remove from water and place in large bowl and mash. I used a hand masher so that there was still some substance to the cauliflower, you don't want it to be a purée because then it will just drip right out of the pepper. Place pepper on foil lined baking sheet. Fill each piece with mashed cauliflower. Top with grated cheese and chopped bacon. Place in oven and bake until the cheese is melted. I put mine under the broiler for the last couple of minutes so that it was a little crispy. Remove from oven and let cool. Decide on your optional toppings if any and enjoy!!