Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
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  • 1 star values: 1
  • 4 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

cook:
15 mins
bake:
20 mins
total:
1 hr 5 mins
prep:
30 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

79 calories; fat 5g; cholesterol 14mg; saturated fat 3g; carbohydrates 6g; mono fat 1g; insoluble fiber 1g; sugars 1g; protein 3g; vitamin a 145.8IU; vitamin c 5.9mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 127mg; potassium 147mg; calcium 50.5mg; iron 0.4mg.
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