BACON-CHEDDAR POTATO DIP

BUTTERY YELLOW YUKON GOLD POTATOES—THE IDEAL POTATO VARIETY FOR MASHED POTATOES—ENSURE A MOIST, SMOOTH TEXTURE IN THIS DIP.

PREP 30 minutes

COOK 15 minutes

BAKE 20 minutes at 425°F

BROIL 1 minute

• 2¼ lb. Yukon gold or other yellow-flesh potatoes, peeled and quartered
• 4 slices hickory- or applewood-smoked bacon
• 1 10-oz. container cream cheese for cooking
• 1 cup shredded sharp cheddar cheese (4 oz.)
• ½ cup sour cream
• ¼ cup chopped green onions
• ¼ tsp. garlic salt
• Sour cream-and-onion-flavor potato chips and/or sweet pepper wedges

1. Preheat oven to 425°F. In a large saucepan cook potatoes, covered, in enough boiling lightly salted water to cover 15 to 20 minutes or until tender; drain.

2. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Drain on paper towels. Crumble bacon; reserve 1 Tbsp. for topping.

3. In a large bowl combine remaining crumbled bacon, cream cheese, ¾ cup of the cheddar cheese, the sour cream, green onions, and garlic salt. Press cooked potatoes through a ricer* onto cheese mixture; stir gently to combine. Spoon potato mixture into a generously greased medium oven-going skillet.

4. Bake 20 to 25 minutes or until heated through and a thermometer registers 160ºF. Remove from oven.

5. Preheat broiler. Top dip with remaining ¼ cup cheddar cheese and reserved 1 Tbsp. crumbled bacon. Broil 4 to 5 inches from the heat 1 to 2 minutes or until cheese is melted and bubbly. Serve dip with potato chips. MAKES 24 SERVINGS.

BACON-BLUE CHEESE POTATO DIP Prepare as directed, except substitute ¾ cup crumbled blue cheese (3 oz.) for the cheddar cheese in the potato mixture, and ¼ cup crumbled blue cheese (1 oz.) for the cheddar cheese in the topping. Serve with barbecue-flavor potato chips or celery sticks.

*Tip If you don’t have a potato ricer, mash potatoes with a potato masher until fluffy.

Slow Cooker Directions Prepare potato mixture as directed through Step 3, except spoon mixture into a 1½- or 2-quart slow cooker. Cover and cook on low 2 hours or until heated through (160°F). Top with remaining cheese and reserved bacon. Serve with potato chips.

PER SERVING 79 cal., 5 g fat (3 g sat. fat), 14 mg chol., 127 mg sodium, 6 g carb., 1 g fiber, 3 g pro.