Loaded Baked Potato Dip-Slow Cooker

By lorik

Makes 4 cups
Prep time: 30 minutes
Cook time: 1 1/2 hours (low)

Ingredients

• MICROWAVE:
• 1 lb. small red-skinned potatoes, pierced all over with a fork
• COOK:
• 8 strips thick-sliced bacon, diced
• 1 bunch scallions, sliced (whites and greens separated)
• STIR:
• 2 cups sour cream
• 12 oz. sharp Cheddar, shredded (3 cups)
• 1/2 cup heavy cream or half-and-half
• 2 Tbsp. dry ranch dressing mix
• Tabasco sauce, salt, and
• black pepper to taste

Preparation

Step 1

Microwave potatoes until fork-tender, 6–8 minutes; let cool slightly.

Cook bacon in a skillet until crisp; transfer to a paper towel-lined plate. Reserve 1/4 cup drippings in skillet. Increase heat to high.
Smash each potato and fry in drippings until crisp on each side; transfer to a paper-towel-lined plate. Add scallion whites to skillet and cook to soften, 2 minutes.

Stir together sour cream, Cheddar, cream, ranch mix, and scallion whites in a 1- to 2-qt slow cooker; top with potatoes in a single layer.
Cover slow cooker and let dip cook until cheese melts, on low setting, about 1 1/2 hours. Add bacon and scallion greens; stir to incorporate
and break apart potatoes. Season dip with Tabasco, salt, and pepper.

Per 1 Tbsp.: 63 cal; 5g total fat (3g sat); 16mg chol; 76mg sodium; 2g carb; 0g fiber;