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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Bacon and Cheddar Mashed Potatoes

Whip up these loaded mashed potatoes, chock full of bacon, sharp Cheddar cheese, green onions, and sour cream, for an extra-special dinner side.

Cooking Light OCTOBER 2002

  • Yield: 8 servings (serving size: 3/4 cup)

Ingredients

  • 2 1/2 pounds cubed peeled baking potato
  • 1 cup (4 ounces) shredded extra-sharp cheddar cheese
  • 1 cup 2% reduced-fat milk
  • 1/2 cup chopped green onions
  • 2 tablespoons reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled (drained)

Preparation

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add cheese and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Add onions and remaining ingredients, stirring to combine.

Note:

Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or prosciutto instead of bacon.

Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.9g
  • Carbohydrate: 29.6g
  • Fiber: 2.6g
  • Cholesterol: 22mg
  • Iron: 1.4mg
  • Sodium: 330mg
  • Calcium: 157mg
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Bacon and Cheddar Mashed Potatoes recipe

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