Bacon and Cheddar Mashed Potatoes

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)

Recipe from

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.

Note:

Julianna Grimes,

March 2012