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

Place bacon on a rack in a 12 x 8 x 2 inch baking dish; cover with paper towels. Microwave on HIGH for 5 to 7 minutes or until bacon is crisp. Drain bacon, reserving 1 tablespoon drippings; set bacon aside. Combine potatoes, water, and salt in large microwave-safe mixing bowl. Cover with heavy-duty plastic wrap. Microwave on HIGH 16 to 18 minutes or until tender; stirring every 4 minutes. Remove from microwave and drain. Sprinkle with seasoned salt and keep warm.

Place reserved bacon drippings in a 1 quart glass measuring cup; microwave on HIGH 1 minute or until hot. Stir in onion; cook on HIGH 1 to 1 1/2 minutes or until onion is transparent. Stir in cheese and flour; cook on 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 potatoes tossing gently to coat; cover and microwave on HIGH for 1 minute or until thoroughly heated. Transfer to serving dish if desired. Crumble bacon and sprinkle over the top. Yield 8 to 10 servings.