Ingredients
Method
1.Boil, steam or microwave potato until tender. Drain.
2.Meanwhile, melt butter in medium frying pan; cook bacon and onion, stirring until bacon is crisp.
3.Preheat oven to 180°C (160°C fan-forced).
4.Mash potato in large bowl with mayonnaise, sour cream and cream until smooth. Stir bacon mixture, eggs, mustard, parsley and â…” of the cheese into potato mixture. Spread mixture into lightly oiled shallow 1.75 litre (7 cup) baking dish; sprinkle with remaining cheese. Bake, uncovered, in moderate oven about 30 minutes or until top browns and potato mixture just sets.
For a lower-fat version, use low-fat dairy-free spread instead of the butter, low-fat mayonnaise, light sour cream and light cream. (per serving) 31.1g fat; 2196kJ (525 cal) We used whole-egg mayonnaise. You can also use pink-eye or sebago potatoes for this recipe.
Note
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