A loaded baked potato in a creamy format--with sour cream, cheddar, scallions, and bacon.
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
How to Make It
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.