Low Calorie Mashed Potato Bake

This Low Calorie Mashed Potato Bake will make you swoon.

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It’s getting cold here. Weight Watchers Mashed Potato Bake topped with scallions sits on a white plate on a counter.

When it starts to get cold, it’s like my laziness with cooking is amplified 300%. 

This Low Calorie Mashed Potato Bake is so easy to make, and DELICIOUS!

This is such a nice spin on the common mashed potatoes, to be honest, I don’t know if I’ll ever make plain ‘ole mashed taters again. 

So, I was craving a delicious homecooked meal last week. 

We had the windows cracked because the air outside was cool and crisp.

The wind was mild and it was the perfect sweatshirt weather. 

I had some apple and cinnamon scented candles burning and fall was definitely upon us. 

When this type of weather kicks in, I just want comfort food. 

We all know that comfort food isn’t the most healthy or points friendly. 

I had some chicken breasts seasoned and ready to bake, but I wanted something closer to a Thanksgiving type of meal. 

So I scouted out what potatoes I had. 

I had a half bag of five pound Russet potatoes in the cupboard that I had left over from the week before that needed to be cooked up. 

I knew I could whip up something delicious with potatoes and it would go well with the chicken. 

So anyways, I got to work peeling those ‘tatoes! 

This recipe is relatively easy. 

After you peel and chop the potatoes, it’s smooth sailing. 

First you peel those potatoes well. 

Next you cut them into uniform pieces.

I find that the smaller you cut them the faster they cook and easier they mash. 

Put those peeled and chopped taters into a big pot of water with the salt and boil them until they are fork tender. 

While the potatoes are boiling, you can start to sauté the veggies you want to add. 

Since veggies are mostly zero points, you can add just about anything you want. 

I added green peppers, mushrooms, and onions. 

I loved the flavor the green peppers gave this recipe. 

Wash the veggies and chop them up into small pieces. 

Put a tablespoon of butter into a skillet and cook the mushrooms, peppers, and onions until tender. 

When the veggies are done, set aside. 

Drain the potatoes when done cooking and return to the pan. 

Add the sour cream and remaining tablespoon of butter and mash those taters up. 

After mashing well, add the pepper and take a wooden spoon or the link and make sure that sour cream is distributed evenly throughout the potatoes. 

Weight Watchers Mashed Potato Bake topped with scallions sits on a white plate on a counter.

Add the veggies to the potatoes and mix well so everything is incorporated well. 

After everything is mixed well, spoon the potato mixture into a greased 9×13 pan. 

Top with shredded fat free cheese. 

Bake at 350 degrees or until heated through and bubbly. 

Top with green onions for a nice flavor kick. 

 

Ingredients:

2.5 Pounds of White Potatoes (I used Russet)

1 Teaspoon Salt

1 medium-large white or yellow onion, diced

1 green pepper, washed and diced

1 pound fresh mushrooms, washed and diced

2 tablespoons Light Butter with Canola Oil

1/2 teaspoon of this seasoning

1/2 cup shredded fat free cheddar cheese

Cleaned and sliced green onions or scallions

Directions:

Preheat oven to 350 degrees. 

Wash and peel potatoes, chop into uniform sizes.

Fill large pot with water, add salt and potatoes. 

Bring potatoes to a boil then reduce to a simmer. 

Cook until fork tender. 

While potatoes are cooking, add 1 tablespoon to skillet and let melt. 

Add white or yellow onions, mushrooms, and green pepper.

Sauté vegetables until onions are translucent or to your liking, once done set aside. 

Drain cooked potatoes, return to pan. 

Add salt and the other tablespoon of butter. 

Mash potatoes until almost smooth. 

Add vegetables to potatoes. 

Add black pepper and stir all together until well mixed. 

Transfer into a greased (I use Pam) 9×13 pan. 

Flatten the potatoes so they are even. 

Sprinkle cheddar cheese on top. 

Bake on the middle rack of the oven for 20-30 minutes or until bubbling and warmed through. 

Remove from oven and let stand 5 minutes. 

Sprinkle chopped green onions over the top. 

Cut into 10 equal sized pieces. 

One serving is one of those pieces. 

Add some hot sauce on top if you like a little spice, it’s delicious!

Enjoy!

Mashed potato bake topped with scallions sits on a white plate.

Low Calorie Mashed Potato Bake

Yield: 10

This will become your new favorite side dish or meal with the delicious flavors and comfort that comes with this recipe!

Ingredients

  • 2.5 Pounds of White Potatoes (I used Russet)
  • 1 Teaspoon Salt
  • 1 medium-large white or yellow onion, diced
  • 1 green pepper, washed and diced
  • 1 pound fresh mushrooms, washed and diced
  • 2 tablespoons Light Butter with Canola Oil
  • 1/2 teaspoon of this seasoning
  • 1/2 cup shredded fat free cheddar cheese
  • Cleaned and sliced green onions or scallions

Instructions

  1. Preheat oven to 350 degrees. 
  2. Wash and peel potatoes, chop into uniform sizes.
  3. Fill large pot with water, add salt and potatoes. 
  4. Bring potatoes to a boil then reduce to a simmer. 
  5. Cook until fork tender. 
  6. While potatoes are cooking, add 1 tablespoon to skillet and let melt. 
  7. Add white or yellow onions, mushrooms, and green pepper.
  8. Sauté vegetables until onions are translucent or to your liking, once done set aside. 
  9. Drain cooked potatoes, return to pan. 
  10. Add salt and the other tablespoon of butter. 
  11. Mash potatoes until almost smooth. 
  12. Add vegetables to potatoes. 
  13. Add black pepper and stir all together until well mixed. 
  14. Transfer into a greased (I use Pam) 9x13 pan. 
  15. Flatten the potatoes so they are even. 
  16. Sprinkle cheddar cheese on top. 
  17. Bake on the middle rack of the oven for 20-30 minutes or until bubbling and warmed through. 
  18. Remove from oven and let stand 5 minutes. 
  19. Sprinkle chopped green onions over the top. 
  20. Cut into 10 equal sized pieces. 
  21. One serving is one of those pieces. 
  22. Add some hot sauce on top if you like a little spice, it's delicious!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 370mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 6g

Servings: Cut into 10 equal pieces

Points: Blue= 3 Points for one piece, Green 3 Points for one piece, Purple = 1 Point for one piece

WW Personal Points™ = 1

*** For the most accurate points value, enter this recipe into the recipe builder on the W.W. app. WW Personal Points™ is individualized to each person, so your points value may vary. ***

Enjoy!

Let me know what you think!

Have a great baking day!

Carissa

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