Loaded Smashed Potatoes

Ingredients

5lbs. of peeled russet potatoes

2 32oz. cans of chicken stock

3 green onions

4 piece of turkey bacon

1/2 C of cheddar cheese

1/2 C of sour cream

1/4 C of milk

4 T of butter

Salt and pepper

I like to cook my potatoes in chicken stock.  I feel like it makes them more flavorful and moist, but you can obviously cook them in water as well.

Pour the chicken stock into a large pot and set over high heat.  Make sure to peel and quarter your potatoes so they cook faster.  Add them to your chicken stock.  Let the potatoes boil.  They are done when you can insert a fork into a potato and they are tender.

Meanwhile, chop up the 3 scallions.  Cook the bacon in the microwave according to the instructions on the package and then chop into small pieces. 

Once potatoes are tender, dump them into a colander to drain.  Add the drained potatoes back into the pot and add the green onions, bacon, cheese, sour cream, milk, and butter.  Begin to mash.  Add enough salt and pepper to taste (about 2 t of salt and 1/4 t of pepper should do). 

These make good leftovers and are also good for twice baked potatoes.