Twice Baked Mashed Potatoes
6 Yukon Gold potatoes
2 slices bacon
1 Tbsp olive oil
¼ med yellow onion, chopped fine
¼ c green onions, chopped
¼ each yellow & green bell pepper, chopped fine
½ stalk celery, chopped fine
1 clove minced garlic, minced
¼ tsp sea salt, or to taste
1 tsp Cajun seasoning, or to taste
½ stick butter, softened
1 c. sour cream
½ cup shredded monterey jack cheese
½ cup milk
1 c. grated cheddar cheese
Preheat the oven to 350 degrees.
Peel potatoes and cube. Add to boiling salted water and boil until fork tender, about 10-12 minutes.
Microwave bacon for 2 minutes on high, until crispy, and then chop fine. Set aside.
Sauté onions, peppers, celery, and garlic in olive oil until soft.
Drain potatoes, add butter and sour cream, and smash with a potato masher. Gradually add milk and mashing until well incorporated and desired texture.
Stir in seasonings, vegetables, Monterey jack cheese and bacon, mixing well.
Transfer to a shallow casserole dish and top with cheddar cheese. Bake on 350 for 20 minutes until the cheese is melted and slightly browned.
277 calories. 16g fat (9g saturated fat,43mg cholesterol.) 375mg sodium. 25g carbohydrates (3g fiber, 3g sugar.) 9g protein.
Lower Fat: Use low-fat sour cream and cheese. Substitute a low-fat butter spread such as Smart Balance Light. 215 calories. 9g fat (4g saturated fat, 14mg cholesterol.) 41g sodium. 10g protein.
Lower Carbohydrate: Substitute turnips for potatoes. 195 calories. 16g fat (9g saturated fat) 43mg cholesterol.) 376mg sodium. 7g carbohydrates (2g fiber, 4g sugar.) 6g protein.
Lower Sodium: Use unsalted butter and salt-free Cajun seasoning such as Cajun180 La Cajun Gold “No-Salt.” Omit Salt. Reduces sodium to 172mg.
Dairy-free: Use vegan butter, milk, cheeses & sour cream. 259 calories. 14g fat (6g saturated fat, 2mg cholesterol.) 359mg sodium. 30g carbohydrates (3g fiber, 8g sugar.) 6g protein.
Gluten-free: Ensure Cajun seasoning is gluten-free.