Ingredients

5 1/4 pounds baking potatoes $
7 bacon slices $
4 1/2 cups chopped onion $
1 teaspoon salt $
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk $
3/4 teaspoon black pepper $
3 cups fat-free, less-sodium chicken broth $
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions $
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese $
Preparation

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.



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