6 slices bacon
6 baking potatoes, peeled and cubed
1/4 c. water
1/2 tsp. salt
1/2 tsp. seasoned salt
1/3 c. chopped onion
2 c. (8 oz.) shredded Cheddar cheese
2 c. (8 oz.) diced process American cheese
2 tsp. all-purpose flour
1 (8 oz.) carton sour cream
1/2 c. milk
1 tsp. Worcestershire sauce

Place bacon on a rack in a 12x8x2 baking dish; cover with paper towels. Microwave at High 5 to 7 minutes or until bacon is crisp. Drain bacon, reserving 1 tablespoon drippings; set bacon aside.

Combine potatoes, water and salt in a large microwave-safe mixing bowl. Cover with heavy duty plastic wrap; microwave at High 16 to 18 minutes or until tender, stirring every 4 minutes. Remove from microwave, and drain. Sprinkle with seasoned salt; keep warm.

Place reserved bacon drippings in a 1 quart glass measuring cup; microwave at High 1 minute or until hot. Stir in onion; microwave at High 1 to 1 1/2 minutes or until onion is transparent. Stir in cheeses and flour; cover with heavy duty plastic wrap and microwave at High 3 1/2 to 4 minutes or until cheese melts, stirring after 2 minutes.

Add sour cream, milk and Worcestershire sauce; stir with a whisk until smooth. Pour over the potatoes, tossing gently to coat; cover and microwave at High for 1 minute or until thoroughly heated. Transfer to serving dish, if desired; crumbled bacon sprinkled over top. Yield: 8 to 10 servings.