6 bacon strips, cut-up
2 1/2 lbs. small red potatoes, cubed
1 pkg (8-oz) cream cheese, softened
1 can condensed cream of potato soup, undiluted
1/4 cup low-fat milk
1 envelope buttermilk ranch salad dressing mix
3 tbsp thinly sliced green onions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon from skillet to paper towels to drain. Reserve 1 tablespoon of the drippings.
Place potatoes in a 3-quart slow cooker.
In a bowl, beat the cream cheese, soup, milk, dressing mix, and the reserved bacon drippings until blended; stir into the potatoes. Sprinkle the bacon over the top of the potatoes.
Place lid on cooker and cook on low 7 to 8 hours or until tender. Top with the green onions before serving.
Yield: 10 servings
Per serving: 230 calories, 12 g fat (6 sat), 25 g carbs, 2 g fiber, 6 g protein
Source: TOH a few years ago.