8 slices turkey bacon, cooked
3 lbs. Yukon Gold (yellow) potatoes, washed and diced
4 Tablespoons butter, melted
¾ cup fat-free chicken broth
½ cup skim milk
1 medium head fresh broccoli, cut into florets and steamed (about 4 cups)
1 (8 ounces) plain nonfat Greek yogurt
1 bunch green onions, chopped
1 (8 ounces) extra sharp cheddar cheese, shredded
1 (8 ounces) of light sour cream
Wash hands with soap and water.
Preheat oven to 350°F. Place potatoes in a pot of water to boil. Meanwhile, crumble or chop bacon. When potatoes are fork-tender, remove from heat and drain. Place in a large bowl.
Combine melted butter, chicken broth, milk, steamed broccoli, Greek yogurt, and half of the bacon, onions, and shredded cheese over potatoes in the bowl. Mix well.
Spread potato mixture in a 13x9" baking dish prepared with nonstick cooking spray. Bake for 30 minutes.
Top with remaining shredded extra sharp cheddar cheese. Return pan to oven and broil until cheese is melted, bubbly, and starting to brown (about 1 minute). Garnish with sour cream, remaining bacon, and onions. Enjoy!
Store in an airtight container and refrigerate up to four days
per 1/12 of baking dish:
Calories: 260
Fat: 13 g
Saturated fat: 7 g
Sodium: 350 mg
Carbohydrates: 27 g
Added sugar: 0 g
Dietary Fiber 3 g
Protein: 12 g