2
Slices
Turkey bacon

4
Medium
Baking or russet potatoes,



peeled and cut into quarters

1/2
Tsp.
Salt

1/8
Tsp.
Pepper

1/2
Cup
Skim milk, heated

2
Tbsps.
Chopped green onions

1/2
Cup
Shredded reduced-fat cheddar cheese

Cook bacon until crisp. Drain on paper towel. Crumble; set aside. Place potatoes in a medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with a fork. Drain well. Mash potatoes until no lumps remain. Add salt, pepper and milk; continue mashing until potatoes are smooth. Spoon potatoes into a medium bowl. Top with onions, cheese and bacon. Serve while hot.