Bacon & Cheddar Mashed Potatoes

(originally made 9/25/2006)

Cool and breezy in New England today. Wanted to make something hearty, but still WW points friendly. I hit the jackpot!   I used fat free buttermilk instead of 2%, omitted green onions

Bacon and Cheddar Mashed Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds cubed peeled baking potato
1 cup shredded extra-sharp cheddar cheese -- (4 ounces)
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)

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

NUTRITION PER SERVING
CALORIES 214(30% from fat); FAT 7.1g (sat 4.1g,mono 2.1g,poly 0.4g); PROTEIN 8.9g; CHOLESTEROL 22mg; CALCIUM 157mg; SODIUM 330mg; FIBER 2.6g; IRON 1.4mg; CARBOHYDRATE 29.6g

Cooking Light, OCTOBER 2002

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