Loaded Baked Potato Dip
Ingredients
1 Lb. Small red-skinned potatoes, cut evenly
8 Strips thick-sliced bacon, diced
1 Bunch scallions, sliced (whites and greens separated)
2 Cups sour cream
12 oz. sharp cheddar, shredded (3 cups)
3/4 Cup heavy cream or half-and-half
2 Tbsp. (1 packet) dry ranch dressing mix
Preparation
Prep: Boil potatoes until fork-tender (approx. 6-8 minutes). Drain and let cool.
Cook bacon in a skillet until crisp. Remove from skillet once cooked. Keep 1/4 of the bacon grease in the pan and increase heat to high (be careful of the hot grease).
Smash potatoes and fry in bacon grease until crisp on each side. Transfer to a paper towel. Add scallion whites to skillet and cook until soft (around 2 minutes).
In a large bowl combine sour cream, sharp cheddar, cream, dry ranch mix and cooked white scallions. Stir and transfer mixture to 1-to-2 quart slow cooker; top with potatoes in a single layer on top.
Cover slow cooker and let cook on low setting for about 1 1/2 hours, or until the cheese melts. Add bacon and green scallions, then stir to break up potatoes and incorporate. Season with tabasco, salt and pepper and serve.
Recipe makes a lot so feel free to half the recipe Crock pot needed
