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Loaded Potato Casserole

Yield: 6 servings
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

Ingredients

  • 2 lbs. russet potatoes
  • 2-4 tablespoons fat-free half and half
  • 2 slices center cut bacon
  • 1/4 cup reduced-fat cheddar cheese
  • 1 green onion, sliced

Instructions

  • Preheat oven to 350 degrees F. Spray an 8x8 baking dish with nonstick cooking spray.
  • Peel the potatoes and cut into 1-inch pieces. Add them to a pot of water and bring to a boil. Cook until the potatoes are tender, then drain. (I like to add 2 teaspoons of Better Than Bouillon to the water, or garlic powder and onion powder.)
  • While the potatoes are boiling, cook the bacon in a frying pan. Place the cooked bacon on a paper towel and remove any extra grease. Cut the bacon into small pieces.
  • Add the potatoes to a mixing bowl and pour in half of the half and half. Use a handheld mixer to mash the potatoes. If the potatoes are dry add the rest of the half and half and mix together.
  • Spread the potatoes evenly in the baking dish. Top with the cheddar cheese and bake 20 minutes, or until the cheese is melted.
  • Top the cheese with the bacon and green onions.