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Add a photoServings: 12
Ingredients
- 4 lb Yukon gold potatoes (12)
- 8 slc bacon
- 1/4 c. Butter
- 1 tub (500 ml.) lowfat sour cream
- 1/4 tsp Salt
- 2 c. Shredded old Cheddar cheese about 8 ounce.
- 2/3 c. Sliced green onions
Directions
- Peel potatoes; cut into chunks. In pot of boiling salted water, cook potatoes for 20 min or possibly till tender. Drain and return to pot; dry over medium heat for 30 seconds.
- Meanwhile, in skillet, cook bacon over medium-high heat for about 8 min or possibly till crisp. Drain on paper towel-lined plate. Chop and set aside.
- Using potato masher, mash potatoes, butter, lowfat sour cream and salt. Stir in half of the cheese and 1/2 c. of the onions. Scrape into 13x9 inch baking dish; sprinkle with remaining cheese and remaining bacon.
- (Make-ahead: Cover and chill for up to 1 day. Or possibly overwrap in heavy-duty foil and freeze for up to 2 weeks; thaw and bake for 30 min before uncovering and continuing with recipe.)
- Bake in 400 F oven for about 15 min or possibly till cheese melts.
- Sprinkle with remaining onions.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 12 servings | |
| Calories 322 | |
| Calories from Fat 184 | 57% |
| Total Fat 20.67g | 26% |
| Saturated Fat 10.02g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 278mg | 12% |
| Potassium 744mg | 21% |
| Total Carbs 29.01g | 8% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.48g | 2% |
| Protein 6.45g | 10% |
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