Cut potatoes into 1-2 inch chunks. Place in a slow cooker; cover. Cook on high for 2-3 hours (or low for 5-6 hours). Once potatoes are soft, use hand mixer to blend potatoes with sour cream, ½ cup milk, Artichoke & Spinach Warm Dip Mix, Bacon Bacon and cheese. If potatoes seem dry, mix in additional milk, ¼ cup at a time until you reach the desired consistency. Serve with crumbled bacon and green onions (optional).