– 2.5 pounds baking potatoe – 4 slices of bacon – 2.25 cups chopped onion – 0.5 teaspoon salt – 3 garlic cloves (minced) – 1 bay leaf – 3.75 cups 1% low-fat milk
– 0.5 teaspoon black pepper – 1.5 cups fat-free, lower-sodium chicken broth – 2 tablespoons chopped fresh parsley (optional) – 0.5 cup sliced green onion – 0.5 cup (2.5 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat your oven to 400°F.
Poke holes in the potatoes with a fork. Bake them at 400°F for about an hour until they're soft. Let them cool a bit.
In a big pot (like a Dutch oven), cook the bacon until it's crispy.
Take it out and crumble it. Keep the bacon grease in the pot and add the chopped onion.
Cook the onion until it's soft. Add the salt, minced garlic, and bay leaf to the pot. Cook for about 2 minutes.
Put the mashed potatoes into the pot. Pour in the milk, add the black pepper, and pour in the chicken broth.
When you're ready to serve, sprinkle each bowl with the crumbled bacon, sliced green onions, and shredded cheddar cheese.