Chicken Wings & Twice Baked Potatoes

This is what I had for Dinner tonight.
Chicken Wings & Twice Baked Potatoes...

of course they are not really Potatoes... Faux Potatoes! ! !
I will start out with the Potatoe Recipe . . .

Faux Twice Baked Potatoes
For the Skins:
1 cup shredded Cauliflower
1 cup shredded Cheese
1 Egg
1/2 tsp. Seasoning Salt
1 tbsp. Oat Flour

I put my cauliflower in my mini food processor to make it even smaller. (Oat flour is Oatmeal that is processed until it is fine.) Mix all the ingredients together and press into muffin tins. Make sure you spray your muffin tins with some kind of oil. Bake at 450 for about 5 minutes. The eggs will start to puff up, so take them out now, and with a spoon, smash them back down and up around the sides again. Bake another 10 to 15 minutes, or when they are looking kind for toasty. Remove from tins and allow them to cool, upside down.

For the Stuffing:
1 cup chopped Cauliflower
1/2 cup shredded Cheese
2 slices Turkey Bacon (chopped)
2 chopped Green Onions

Put the cauliflower in a ziploc bag with a little bit of water, and steam in the microwave for about 1 1/2 to 2 minutes. Mix all of the ingredients together. Press the stuffing into your faux potatoe skins. Bake at 350 for 5 to 10 minutes. They are done when the cheese is all melty. Serve with a very small dalup of fat free sour cream.

Chicken Wings
12 Chicken Wing sections
1 cup Fat Free Sour Cream
1 Egg
1/4 cup Buffalo Sauce
10 Saltine Crackers
15 to 20 Hot & Spicy Cheez-It

In a large ziploc, mix sour cream, egg and buffalo sauce. Add chicken to the bag and place in your refridgerator for 8 to 12 hours. (I do this part the night before). In a food processor, make your crackers into fine crumbs. Shake off the excess sauce from each wing and roll around in cracker crumbs. Place on a tinfoil lined baking sheet, (I spray my tinfoil also, so they won't stick). Bake at 350 for 45 minutes. Serve with more Buffalo sauce, some chopped celery, and ranch dip mix, using fat free sour cream.