Potato Casserole Recipe

2 pounds russet potatoes, peeled and cut into 1-inch cubes
5 bacon slices, cooked and crumbled
1/3 cup butter
¾ cup reduced-fat sour cream
1 egg, beaten
1 teaspoon seasoned salt
1 medium green onion, chopped (white and green parts)

1. Place 6 cups water in a large saucepan. Add potatoes and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until tender, about 20 minutes.
2. Preheat oven to 350F. Grease a 9-inch-square baking dish.
3. Drain potatoes and place in a large bowl. Add butter, sour cream, egg and salt. Mash potato mixture with a potato masher until well blended. If mixture is dry, add 3 to 4 additional tablespoons of sour cream. Stir in chopped green onion and bacon crumbles.
5. Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown.
Serves 8.

Per serving: 220 calories, 12g fat, 7g protein, 22g carbohydrates, 2g fiber, 490mg sodium.