Ingredients needed:
* 2 1/4 pounds Yukon gold potatoes, peeled and quartered
* 4 slices of hickory-or-applewood smoked bacon
* 1 carton of cream cheese (10 ounces)
* 1 cup of shredded sharp cheddar cheese
* 1/2 cup of sour cream
* 1/4 cup of chopped green onions
* 1/4 teaspoon of garlic salt
* Potato chips, sweet peppers, green onions, or other desired dippers
Preparation steps:
* In a covered large saucepan, cook potatoes in enough boiling lightly salted water to cover for 20 minutes or until tender; drain.
* Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon; reserve 1 tablespoon of the crumbled bacon for topping.
* In a large bowl, combine the remaining crumbled bacon, cream cheese, 3/4 cup of the cheddar cheese, the sour cream, green onion, and garlic salt. Press cooked potatoes through a ricer onto the cheese mixture; stir gently to combine. Spoon potato mixture into small crockpot. Cover and cook on low for 2 hours.
* Sprinkle with the remaining 1/4 cup of cheddar cheese and the reserved bacon.
Serve dip with potato chips or other dippers and enjoy!
(Serves 48)
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