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Bacon and Cheddar Mashed Potatoes

Photo: José Picayo; Styling: Michele Faro
Hands-on time 10 mins
Total time 40 mins
Yield Serves 6 (serving size: about 1 cup)
A loaded baked potato in a creamy format--with sour cream, cheddar, scallions, and bacon.

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

Nutrition 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

How to Make It

  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.