INGREDIENTS
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32 ounces baked russet potatoes, about 4 large
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4 slices low-sodium bacon
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1 bunch scallion, sliced thin
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2 teaspoons garlic, minced
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2 (14 ounce) cans reduced-sodium chicken broth
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1 teaspoon salt
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1/8 teaspoon cayenne
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1 cup fat-free half-and-half
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1/4 cup chopped parsley (optional)