Bacon and Cheddar Double Cooked Potatoes - Cooking Light

By á-46

Ingredients

• 2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
• 1/2 cup fat-free milk
• 1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
• 1/2 cup fat-free sour cream
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/3 cup sliced green onions
• 2 applewood-smoked bacon slices, cooked and finely chopped

Preparation

Step 1

1. Place potato in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain well; return potato to pan over medium-low heat. Add milk; mash potato mixture with a potato masher to desired consistency.

Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat.

Add cheese, and stir until cheese melts. Stir in sour cream, pepper, and salt. Top with green onions and bacon.