Bacon and Cheddar Mashed Potatoes
Source: Cooking Light magazine8 servings (serving size: 3/4 cup)

RECIPE 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 freshly ground black pepper
4 bacon slices, cooked and crumbled (drained)

RECIPE METHOD
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 desiredconsistency. Cook 2 minutes or until thoroughly heated, stirringconstantly. Add onions and remaining ingredients, stirring to combine.