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Cook bacon until crisp.
Drain on paper towels. NOTE: Reserve 1 tablespoon of the bacon drippings.
Place potatoes in a 3-quart slow cooker.
Beat together the cream cheese, soup, milk, dressing mix and reserved bacon drippings until blended; fold in chopped bacon.
Stir into potatoes.
Cook covered on low 7 to 8 hours or until potatoes are tender.
Top with green onions.