Ingredient Checklist


Instructions Checklist
  • In a covered large saucepan cook potatoes in enough boiling, lightly salted water to cover for 15 to 20 minutes or until tender; drain.

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

  • In a medium bowl combine the next five ingredients (through garlic salt). Stir in the remaining bacon and 3/4 cup of the cheddar cheese. Mash potatoes; stir into cheese mixture. Transfer to a 1 1/2- or 2-quart slow cooker.

  • Cover and cook on low about 2 hours or until a thermometer registers 160°F. Sprinkle with the remaining 1/4 cup cheddar cheese and the reserved bacon. Serve immediately or keep warm, covered, on warm or low up to 2 hours. Serve with dippers.

Bacon, Blue Cheese, and Potato Dip:

Prepare as directed, except substitute 1 cup crumbled blue cheese (4 ounces) for the cheddar cheese. Serve with barbecue-flavor potato chips or celery sticks.NA per 2 tablespoons dip: NEED

Nutrition Facts

56 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 103 mg sodium. 79 mg potassium; 3 g carbohydrates; 0 g fiber; 0 g sugar; 2 g protein; 0 g trans fatty acid; 127 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 29 mg calcium; 0 mg iron;