Wednesday, June 20, 2012

Bacon and Cheddar Mashed Potatoes

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)

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)

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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