A mixed grill dinner: Char's Ribs, from Low-Carbing Among Friends, vol-1, Rib-Eye Steak (14 oz), Lower Sodium Eggplant ParmigianaCaesar Salad and Faux Stuffed Baked Potato (recipe below). My husband loved it!  He had fun trying to finish it all, but, of course, it was way too much food. LOL  We put that much together for the photo shoot - so that it would look extra yummy!

A little taste of the real thing with delicious fixings is guaranteed to chase away feelings of deprivation, while the rest of the family or guests enjoy regular baked or mashed potatoes. 

1 medium baking potato
1 tsp butter or olive oil (5 mL)
1/3  cup Creamed Faux Mashed potatoes (75 mL)
2 tbsp grated Cheddar cheese, OR (30 mL)
  to taste
Optional Fixings:
Real crispy cooked bacon, chopped
Chives, OR green onions, chopped
Sour cream

Scrub potato skin really clean with potato scrubber.  Dry with paper towel.  Rub potato with butter or olive oil. Bake potato in 450°F (230°C) oven 45 minutes or until skin is crispy and inside is soft when tested with a sharp knife.  Cut in half lengthwise.  Scoop out potato pulp and fill each half with Creamed Faux Mashed Potatoes.  Cover each half with Cheddar cheese to taste.  Place in oven again until cheese has melted and faux potato filling is hot. 

Optional Fixings:  Add optional fixings of choice.  Serve with sour cream, if desired.

Helpful Hints:  Typically, half a Faux Baked Potato is sufficient for one serving.  (3.0 g Carbs)  If you are less carb sensitive, then a little real potato may be mashed into the cauliflower, or simply add more cream cheese to give a more substantial cauli-mash with body.

Yield:  1 Faux Baked Potato
1 serving
164.2 calories
5.8 g protein
12.7 g fat
5.8 g carbs