Cast-Iron Potato, Bacon, Cheese Dip

CAST-IRON POTATO, BACON, CHEESE DIP
2 1/4 lbs. Yukon gold potatoes, peeled and quartered
4 slices applewood-smoked bacon
1 (8-oz.) container soft cream cheese
1 c. shredded sharp cheddar cheese
½ c. sour cream
¼ c. chopped green onions, extra for garnish
Garlic salt/black pepper to taste
Chips, crackers or veggies

1. Preheat oven 425.
2. In large saucepan, cook potatoes, covered with lightly salted boiling water, boil 15-20 minutes or until tender, drain.
3. In 9” cast-iron skillet, cook bacon until crispy. Drain on paper towels. Reserve 1 T. of bacon drippings in skillet.
4. Crumble bacon, set aside 1 T. of the crumbled bacon.
5. In large bowl combine remaining bacon, cream cheese, ¾ c. cheddar cheese, sour cream, green onions, garlic salt and pepper.
6. Mash potatoes with potato masher.
7. Stir into cheese mixture.
8. Spread mixture into skillet. Bake 20 minutes or until heated through.
9. Preheat broiler.
10. Top potato mixture with remaining ¼ c. cheddar cheese and reserved crumbled bacon.
11. Broil 4-6” from heat for 1-2 minutes or until cheese is bubbly.
12. Garnish with green onions. Serve with chips or veggies.