Making an Effort Monday: Loaded Mashed Potato Casserole

In an effort to make more of the things I love -- good food, pretty things, and organized spaces -- I bring you Making An Effort Monday!  It's not a huge effort, but it's an effort nonetheless!

This week I tried out a new recipe, and it was AWESOME.  I found this recipe for loaded mashed potato casserole over at Do They Have Salsa in China? (great blog!  Head over!), and I changed it to lighten it up, fat-wise, and took out the green onions (BLECH).  So, if this version seems like it needs to be heavier/creamier for your taste, you can head over and check out her original version.

Loaded Mashed Potato Casserole

INGREDIENTS:

9 medium peeled and cubed potatoes 

1 package (8 ounces) reduced fat cream cheese

1/2 cup light sour cream

1/2 cup butter substitute

1/4 cup fat free milk

a dash garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

6 strips turkey bacon

1 cup (4 ounces) fat free shredded cheddar cheese

DIRECTIONS:

1.  Bring potato cubes to a boil, reduce heat, cover and cook for 10-15 minutes until tender, drain.  (I let mine sit for a while to let the water evaporate) 

2.  Cook bacon until crisp, set aside to drain on paper towels.

3.  Mash potatoes with cream cheese, sour cream and butter. (I actually used a hand mixer.) Stir in milk and seasonings.

4.  Add potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese and bacon.
5.  Bake, uncovered, at 350° for 40-50 minutes or until heated through.

YUM.

The only changes I would make would be making the potatoes a little thicker -- maybe my potatoes were not as "medium" as I thought they were, and therefore I didn't have enough potato in the ratio?  Who knows? -- and I might try putting down half the potato mixture, then half the cheese and bacon, then the rest of the potatoes, and the rest of the bacon and cheese on top?  I wonder if that would make it cheesier or if I'm thinking too much into it?

In any case, it was DEEElicious.  Loved it.  AND, the leftovers taste great reheated, too.