These bacon-cheddar mashed potatoes are full of cheese, sour cream and crisp bacon! Sure to be a family favorite.
1 1/2 pounds of russet potatoes, peeled and cut into 1 in pieces
1/2 cup fat-free sour cream (I use Light)
2 tablespoons of Fat free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
1/3 cup low-fat sharp cheddar
2 slices of center cut bacon, crisp cooked and coarsely crumbled
1 scallion, thinly sliced
1. place the potatoes in a medium saucepan with enough water to cover by 3 inches; bring to boil. Reduce the heat and simmer until fork-tender. 20-25 minutes. Drain and return to sauce pan
2. Add the sour cream, milk, salt, and pepper; mash with a potato masher until the potatoes become creamy. Stir in the cheddar. Sprinkle with the bacon and scallion.
Per Serving (about 1/2 cup)
1 gram of fat
3 grams of fiber
Points value : 3
We had these Bacon-Cheddar mashed potatoes along with the Biggest Loser BBQ meatloaf. It was a great combo together. This recipe was also in the Weight Watcher Comfort classics cook book that I had got for Christmas. So far, I think I’ve tried about 5 recipes from that cook book now and have really liked them all. I will try one or two new recipes a week, because I get bored with the same old stuff.