Bacon and Cheddar Mashed Potatoes

Bacon and Cheddar Mashed Potatoes Recipe
Photo: José Picayo; Styling: Michele Faro
A loaded baked potato in a creamy format--with sour cream, cheddar, scallions, and bacon.

Yield:

Serves 6 (serving size: about 1 cup)
Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 40 Minutes

Nutritional Information

Calories 237
Fat 4.5 g
Satfat 2.5 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 9.5 g
Carbohydrate 38.3 g
Fiber 2.5 g
Cholesterol 15 mg
Iron 1.8 mg
Sodium 238 mg
Calcium 129 mg

Ingredients

2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
1/2 cup fat-free milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/3 cup sliced green onions
2 applewood-smoked bacon slices, cooked and finely chopped

Preparation

1. Place potato in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain well; return potato to pan over medium-low heat. Add milk; mash potato mixture with a potato masher to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat. Add cheese, and stir until cheese melts. Stir in sour cream, pepper, and salt. Top with green onions and bacon.