Loaded Smashed Potato Casserole

If you're asked to bring a dish to the potluck or an Independence Day cookout, you couldn't do any better than these unbelievably decadent smashed potatoes. They've got everything you'd love on a baked potato. If I'm missing anything you like, just throw it in there. This is especially good if you top it with the french fried onions before cooking, but this is optional if you want to save your heart.

If you're feeling guilty afterward, take a long walk, watch the fireworks, and then come home and eat the leftovers. Repeat as often as necessary.

Ingredients

2 1/2 lbs russet or red-skinned potatoes
1/2 cup butter, melted
1 cup light sour cream
2 tbsp parsley, chopped

2 tsp garlic powder

Salt and pepper to taste

2 stalks green onions, chopped
6 strips of bacon, cooked, chopped, and divided in half

1 cup low-fat shredded cheddar cheese, divided in half
2/3 cup french-fried onions (optional)

Directions

Scrub the potatoes and prick them with a fork. Boil or microwave the potatoes until tender. Drain (if boiled), then put in a large bowl. Add the butter and sour cream and mash until smooth. If you like, you can also mix them in a food processor or with a mixer.

Preheat oven to 350 degrees. Oil a 9x12 casserole dish.

Stir the garlic, parsley, salt and pepper, and green onions into the potato mixture. Then add half of the bacon and cheese. Mix well. Spoon it into the casserole pan. 

Bake for 20 minutes, then pull it out and top with the remaining bacon, cheese, and french-fried onions. Bake for 10 more minutes, or until it is cooked through and the cheese is melted.

Serves 8-10.