Low-Carb Loaded “Fauxtato” Skins

Game time, snack time, lunchtime, anytime is the right time for the soul-satisfying goodness of these loaded, totally keto, bite-size potato skins-like appetizers. Want a spicier version? Swap out the cheddar cheese for pepper jack cheese and add some sliced chilies to the toppings, making sure to recalculate the macros, of course. Note: this recipe calls for cooked bacon, so plan accordingly. 
Serves 6 Serving: 3 Skins

Ingredients List

  • 3 medium zucchini (18 oz total), ends trimmed
  • Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • sea salt and freshly ground pepper
  • 1 cup (4 oz) shredded cheddar cheese
  • 4 slices crispy cooked bacon, chopped
  • 2/3 cup sour cream
  • 2 Tbsp thinly sliced scallion greens
  • 1 Roma or plum tomato, cored, seeded and finely diced
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  • Preheat the oven to 425°F (220°C). Line a baking pan with parchment paper. Halve the zucchini lengthwise. Use a small metal spoon to scrape out the seeds from each zucchini half, then cut each half into three pieces, 1-1/2 to 2 inches long. Place the zucchini, skin side down, in one layer on the prepared baking sheet. Generously brush the zucchini with the olive oil.
  • In a small bowl, mix together the smoked paprika and cumin with 3/4 teaspoon salt and 1/4 teaspoon pepper. Season the insides of the zucchini with the spice mixture. Roast the zucchini until just tender but still firm when pierced with the tip of a paring knife, 12 to 15 minutes. Reduce heat to 350°F (175°C).
  • Divide the cheese and bacon evenly among the zucchini bites, packing the cheese in a bit so it isn’t falling out. Return the zucchini to oven and bake until the cheese is bubbly and the zucchini is tender, 6 to 8 minutes. 
  • Garnish with the sour cream, scallion greens, diced tomato, and cracked pepper. Serve immediately.


RecipeEric Lundy

PhotographyErin Ng


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