* Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
* Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; saute over medium-high heat, stirring frequently, for 5 minutes.
* Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.
* Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.
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|Serving Size: 1 Serving (484g)|
|Recipe Makes: 4|
|Calories from Fat: 121 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 87.2mg||27 %|
|Sodium 2767.1mg||95 %|
|Potassium 1367mg||36 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 35g|
|Protein 43.7g||62 %|
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Calories per serving: 450
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