Idaho Baked Potato Dip

• 1 pound russet or Idaho potatoes, peeled and quartered
• 1 (0.71 ounce) package McCormick(R) Grill Mates(R) Montreal Steak Marinade, divided
• 1/2 cup milk
• 1 cup sour cream
• 1 cup shredded sharp Cheddar cheese, divided
• 6 slices cooked bacon, chopped, divided
• 1 tablespoon finely chopped green onion

1. Preheat oven to 350 degrees F. Place potatoes in large saucepan. Cover with water. Add 1 tablespoon of the Marinade Mix to water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Add milk, sour cream, 1/2 cup of the cheese, 1/2 of the bacon and remaining Marinade Mix to saucepan.
2. Mash potatoes using a potato masher or electric mixer until potatoes are smooth and creamy. Spoon into 2-quart baking dish. Sprinkle with remaining 1/2 cup cheese and bacon.
3. Bake 15 minutes or until heated through. Sprinkle with green onion.

russet, grill, milk, sour cream, cheddar cheese, bacon, green onion

Taken from www.allrecipes.com/recipe/256780/idaho-baked-potato-dip/ (may not work)