Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 6 oz center-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tsp honey
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup shredded Parmesan cheese

Instructions:

  1. Place cubed potatoes in a pot of salted water. Bring to a boil and simmer for 8–10 minutes until fork-tender but not falling apart. Drain in a colander and let them steam-dry for 2 minutes.
  2. In a skillet over medium heat, sauté the diced bacon until crisp. Add the diced onion and cook until translucent and golden. Stir in the minced garlic for the final 30 seconds until fragrant.
  3. In a large mixing bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, honey, smoked paprika, salt, and pepper.
  4. Add the parboiled potatoes to the bowl and lightly mash about 20% of them to create a thick texture. Fold in the bacon-onion mixture.
  5. Transfer the mixture to a baking dish. Level the top and sprinkle with Parmesan cheese. Bake at 400°F (200°C) for 15–20 minutes, or until the edges are bubbling and the top is a deep golden brown.
  6. Garnish with fresh parsley before serving.