I made these so you know they had to be easy. And they were. They were a bit chunky but that is because I couldn't find the potato masher. And I really wish they would tell you to cook something first (like the bacon). Luckily I saw it while the potatoes were boiling.
They needed a bit more salt, but overall were good. I would have again.
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.
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.
Nutritional Information
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
Cooking Light OCTOBER 2002
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