Side Sensations: Loaded Smashed Potatoes

All too often I spend all of my time focused on perfect main dishes, forgetting that a spectacular side dish can really spruce up a meal. Mashed potatoes are a great family favorite, but I really think this variation takes it up a notch...and a half.

Loaded Smashed Potatoes

6 large white or Russet potatoes, quartered but NOT peeled
8 oz fat free sour cream
6-8 oz reduced fat sharp cheddar OR Velveeta
4 tbs light margarine
1 bottle of Hormel Real Bacon bits
1/2 c green onion, sliced thinly
1/8 tsp black pepper
1/4 tsp garlic powder
2-4 tbs skim milk

1. Place quartered potatoes in large stock pot. Cover with water. Bring to boiling. Boil 15-20 minutes, until fork inserted in potato easily breaks it in half.

2. Drain potatoes. Return to pan. Reduce heat to medium-low.

3. Add margarine and cheese to potaotes. Using potato mahser (NOT mixer) smash margarine and cheese into potatoes. Add sour cream, green onion, pepper, garlic, and bacon bits. Smash until cheese and margarine are melted and other ingredients are incorporated.

4. Add milk in small amounts until potatoes are desired consistency, smashing after each addition.