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Bacon and Cheddar Mashed Potatoes
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Yield: 8 servings (serving size: 3/4 cup)
Source: Cooking Light Annual Recipes 2003, p. 315
CL Comments: You'll make this recipe time and again. Tailor the flavors to suit your preferences by using Swiss cheese instead of cheddar or prosciutto instead of bacon.
Comments from a PA Kitchen: These taste like the inside of a loaded baked potato. Good flavor. Next time I'll use just a touch less milk. Would make them again!
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)
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 4 per serving
CALORIES 214 (30% from fat); FAT 7.1g (satfat 4.1g, monofat 2.1g, polyfat 0.4g); PROTEIN 8.9g; CARBOHYDRATE 29.6g; FIBER 2.6g; CHOLESTEROL 22mg; IRON 1.4mg; SODIUM 330mg; CALCIUM 157mg
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