Preheat oven to 400?.
Pierce potatoes with a fork; bake at 400? for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; saut? 5 minutes. Add salt, garlic, and bay leaf; saut? 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 63 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 13.7mg||4 %|
|Sodium 300.4mg||10 %|
|Potassium 856.6mg||23 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 30.6g|
|Protein 10.8g||15 %|
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Calories per serving: 235
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