Recipes and Cooking Skillet Bacon-Cheddar Potato Dip 3.5 (4) This just may become your favorite use for a cast-iron skillet! A cheesy, potato dip is the perfect start to any party. It's bound to be the first party appetizer devoured. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 15 mins Bake Time: 20 mins Total Time: 1 hrs 5 mins Servings: 24 Jump to Nutrition Facts Ingredients 2 ¼ pound 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) ½ cup sour cream ¼ cup chopped green onions (2) ¼ teaspoon garlic salt Sour cream-and-onion-flavor potato chips and/or sweet pepper wedges Directions 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. 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 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. 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. 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. Bacon-Blue Cheese Potato Dip: Prepare as directed, except substitute 3/4 cup crumbled blue cheese (3 ounces) for the cheddar cheese in the potato mixture and substitute 1/4 cup crumbled blue cheese (1 ounce) for the cheddar cheese in the topping. Serve with barbecue-flavor potato chips or celery sticks.Nutrition Analysis: 77 calories, 3 g protein, 6 g carbohydrate, 4 g total fat (2 g sat. fat), 12 mg cholesterol, 1 g fiber, 3% Vitamin A, 10% Vitamin C, 164 mg sodium, 4% calcium, 2% iron *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 1 1/2- or 2-quart slow cooker. Cover and cook on low-heat setting for 2 hours or until heated through (160°F). Top with remaining cheese and reserved bacon. Serve with potato chips. Rate it Print Nutrition Facts (per serving) 79 Calories 5g Fat 6g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 79 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 127mg 6% Total Carbohydrate 6g 2% Total Sugars 1g Protein 3g Vitamin C 5.9mg 30% Calcium 50.5mg 4% Iron 0.4mg 2% Potassium 147mg 3% Folate, total 8.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.