Bacon-cheddar potato dip

Ingredients

• 2-1/4 pounds Yukon gold or other yellow-flesh potatoes, peeled and quartered
• 4 slices hickory- or applewood-smoked bacon
• 1 10-ounce container cream cheese for cooking
• 1 cup shredded sharp cheddar cheese (4 ounces)
• 1/2 cup sour cream
• 1/4 cup chopped green onions (2)
• 1/4 teaspoon garlic salt
• Sour cream-and-onion-flavor potato chips and/or sweet pepper wedges

Directions

1. Preheat oven to 425°F. In a covered large saucepan cook potatoes in enough boiling, lightly salted to cover for 15 to 20 minutes or until tender; drain.
2. 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.
3. In a large bowl combine remaining crumbled bacon, cream cheese, 3/4 cup of the cheddar cheese, the sour cream, green onions, and garlic salt. Press cooked potatoes through a ricer* onto the cheese mixture; stir gently to combine. Spoon potato mixture into a seasoned or generously greased 8- to 9-inch cast-iron skillet.
4. Bake for 20 to 25 minutes or until heated through and an instant-read thermometer inserted into the center registers 160ºF. Remove from the oven.
5. Preheat broiler. Top potato mixture with remaining 1/4 cup cheddar cheese and reserved 1 tablespoon crumbled bacon. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted and bubbly. Serve dip with potato chips. Makes 24 servings, 1/4 cup each.

Nutrition Facts (per serving): 79 cal., 5 g Fat, total (3 g sat. fat), 14 mg chol., 6 g carb., 127 mg sodium, 1 g fiber, 1 g sugar, 3 g pro.