2	Slices	Turkey bacon
4	Medium	Baking or russet potatoes,
		peeled and cut into quarters
1/2	Tsp.	Salt
1/8	Tsp.	Pepper
1/2	Cup	Skim milk, heated
2	Tbsps.	Chopped green onions
1/2	Cup	Shredded reduced-fat cheddar cheese

Cook bacon until crisp. Drain on paper towel. Crumble; set aside. Place potatoes in a medium saucepan; add enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with a fork. Drain well. Mash potatoes until no lumps remain. Add salt, pepper and milk; continue mashing until potatoes are smooth. Spoon potatoes into a medium bowl. Top with onions, cheese and bacon. Serve while hot.