4 lb. baking potatoes
3 slices bacon
2 cups 2% milk, heated
1 (8 oz.) pkg. reduced-fat cream cheese
1/2 cup fat-free Greek-style yogurt
1/4 cup butter, room temp
1-1/2 cups reduced-fat shredded, sharp cheddar cheese
2 minced garlic cloves
1 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped fresh chives
Extra chives for garnish

Preheat oven to 350°F.

Coat a 13"x9" baking dish with cooking spray. Pierce potatoes with fork, microwave according to microwave directions. Meanwhile, in skillet over medium heat, cook bacon until crisp. Drain on paper towels, reserve. When potatoes are cool enough to handle, but still warm, peel off skin.

In large bowl, mash potatoes until smooth. Add milk, cream cheese, yogurt, butter, 1 cup cheddar cheese, garlic, salt and pepper. beat until smooth. Transfer mix into casserole dish in large mounds. Bake until lightly golden, about 30-35 min. Sprinkle with remaining cheese. Bake until melted, about 5 minutes.

Coarsely crumble bacon, sprinkle over potatoes. Cool for 10 minutes before serving. Sprinkle with chives.

Better than regular mashed potatoes.

Submitted by: Sherry Monfils