Low Carb Twice Baked "Fauxtato" (Turnip)
A low carb version of the classic twice baked potato. A baked turnip stuffed with bacon, cheese, sour cream, roasted garlic, and baked again until the cheese is melted
Servings: 4 servings
- 4 large turnips tip and tail removed
- salt and pepper
The Filling & Toppings
- 4 tbsp sour cream
- 2 stalks green onion diced
- 3 cloves roasted garlic minced fresh garlic will work
- 6 tbsp cheddar cheese shredded
- 4 strips bacon cooked & crumbled
- salt & pepper
Heat oven to 375°F
Top and tail each of the turnips, coat in oil and liberally apply salt and pepper. Wrap each turnip in aluminium foil and bake straight on oven rack for 1 - 1 1/2 hours until fork tender all the way through, remove at set aside to cool, you can also prepare this the day before and let it cool in the fridge overnight
After turnips have cooled, use a spoon to scrape out the turnip meat inside leaving a thin layer on the skin, you should know have a hollowed out baked turnip and a bowl of turnip meat
Add to mixing bowl: turnip meat as well as the sour cream, green onion, garlic, cheddar, and bacon. (Set some cheese, bacon, and green onion for topping). Use a fork to mash mixture together until smooth like slightly lumpy mashed potatoes
Spoon the mixture into each of the emptied turnip skins and top with bacon, cheese, and green onion. Return to oven at 375°F for about 10 minutes until cheese is melted
Serve garnished with sour cream, crumbed bacon, and green onion, Enjoy!
To determine the doneness of the turnips, insert a fork. If there is little resistance the turnip is ready.
The Fillings & Toppings: This is where you can really experiment and get creative. Try out and bunch of different combos and see which is your favourite.
Calories: 155kcal | Carbohydrates: 11g | Protein: 7g | Fat: 9.3g | Sodium: 300mg | Potassium: 350mg | Fiber: 3g | Calcium: 140mg | Sugar Alcohols: 0.1g | Net Carbs: 7.9g