Place potato pieces in a large saucepan with enough water to cover them. Bring to a boil and cook until tender (about 15 to 20 minutes).
Add turkey or center cut bacon to large, nonstick frying pan and cook over medium high heat until brown and crispy. Remove the bacon to a plate with paper towels. Once cool, crumble the slices into pieces and set aside.
If using turkey bacon, add a tablespoon of canola oil to the frying pan and begin to heat over medium-high heat. If using center cut bacon, drain most of the bacon grease from the pan leaving that last tablespoon of grease in the frying pan. Add the onions and cabbage and sauté until soft, stirring often. Keeping a lid on the frying pan helps keep the vegetables moist as they cook.
Drain the potatoes and add the hot potatoes to a large mixing bowl. Add fat-free half-and-half and sour cream to the mixing bowl and beat on low until mashed potatoes form. Season with salt and pepper to taste if desired. Stir in the cabbage mixture and transfer mixture to a serving bowl. Sprinkle the crumbled bacon over the top.