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.

Bacon-Cheddar Potato Dip
Photo: Andy Lyons
Prep Time:
30 mins
Cook Time:
15 mins
Bake Time:
20 mins
Total Time:
1 hrs 5 mins
Servings:
24

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

  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.

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.

Nutrition Facts (per serving)

79 Calories
5g Fat
6g Carbs
3g Protein
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.

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