2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/3 cup butter
3/4 cup reduced fat sour cream
1 egg, beaten
1 teaspoon seasoned salt
1 medium green onion, chopped (white and green parts)
5 bacon slices, cooked and crumbled
*Place 6 cups water in large saucepan. Add potatoes and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until tender, about 20 minutes.
*Preheat oven to 350 degrees. Grease a 9 inch square baking dish.
*Drain potatoes and place in large bowl. Add butter, sour cream, egg and salt. Mash potato mixture with a potato masher until well blended. If mixture is dry, add 3 to 4 additional tablepsoons of sour cream. Stir in chopped green onion and bacon crumbles.
*Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown.