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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 4.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 9.5g
  • Carbohydrate: 38.3g
  • Fiber: 2.5g
  • Cholesterol: 15mg
  • Iron: 1.8mg
  • Sodium: 238mg
  • Calcium: 129mg

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. 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.
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