Warning: This is not health food
This is a classic comfort food side dish, though.
Cheater’s twice baked potatoes, so called because they are boiled then baked instead of baked twice (so much faster).
8 or so red potatoes
3 pieces bacon
3 cloves garlic, minced
1 bunch green onions, chopped with the green and white parts seperated
2 cups milk
8 oz light sour cream
1 cup cheddar, grated
1.5 cup monterrey jack, grated
1/4 cup parmesan, grated (1/2 grated fine,1/2 grated coarse)
1/2 a wheel of Boursin (nb. this genius idea taken from America’s Test Kitchen)
Salt & Pepper
Cut potatoes in half and boil in salted water until tender, remove from water. While potatoes are cooking fry 3 pieces of bacon. Remove bacon and pour off all but enough grease to coat the pan, add garlic the white ends of the green onions to pan, cook until garlic is darkened but not browned, crumble bacon and add to mixture.
Salt and pepper then mash potatoes to your taste – if you like them silky smooth, use a ricer; if you like them a little less silky, use a hand masher; if you like them a little chunky (*raises hand*), just use a fork.
Once potatoes are mashed add everything except a little of the green onion and the coarsely grated parmesan. Combine well and pour into baking dish. Add the coarsely grated parmesan to the top and bake at 375 until brown. Sprinkle on the last of the green onions, eat, enjoy.
(rest of dinner: chicken baked in Praline Mustard Sauce & a green salad with a dressing made from the same sauce and vinegar)