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Fluffy potatoes, melted cheese and butter, crispy bacon, and fresh green onions are mashed together and baked to bubbly perfection in this Loaded Baked Potato Dip. Take the classic baked potato and transform it into a portable party classic? I’m already there!
As a confirmed grazer, I have a deep fondness for dips like this one. Give me a delectable, dippable mix and a pile of chips and I am one happy camper. It’s part of why you’ll find so many similar recipes on this site, like my baked spinach artichoke dip.
Warm dips like this pack so much flavor into each bite, so you can enjoy it without having to eat a whole plate of it. Not that there’s anything wrong with a plate full of dip. (And, I would know!)
Loaded Baked Potato Dip
Let’s face it. The simple truth is that the absolute best baked potatoes are more about the toppings than the spud. My husband jokes that it’s just an excuse to eat a plate of butter, cheese, bacon, and sour cream. But, I don’t see the problem.
This recipe for loaded baked potato dip is the best of both worlds. It combines all the classic baked potato toppings you crave into the easiest and tastiest dip you can imagine. And, it makes entertaining a breeze, because almost all of the ingredients are things that I already have on hand.
Ingredients and Substitutions
Potatoes – Yukon golds are my favorite for this recipe. They bake up so fluffy and the insides are super creamy. But, you can substitute russets as well.
Bacon – I love using bacon bits for this recipe, because it makes this even easier to throw together. But, if I have leftover cooked bacon, I’ll crumble it into the mix.
The Dairy – You’re going to love the way that butter, sour cream, and grated cheddar cheese combine forces to create the creaminess in this dip.
The Seasonings – Garlic powder and onion powder add savory elements to the mix, and a pinch of cayenne lends the perfect amount of spice.
Salt and Pepper – I always use kosher salt and freshly cracked black pepper when cooking.
Green Onions – I love the fresh pop of color and brightness that the green onions bring.
Notes on Equipment
- Baking sheet
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Electric mixer or Potato masher
- Mixing bowl
- Spatula
- Baking Dish
How to Make Loaded Baked Potato Dip
Preheating the Oven: I give the oven a moment to come up to 400ºF.
Preparing the Potatoes: While the oven heats, I clean and dry my potatoes. Then, place them on a rimmed baking sheet and poke them all over with a fork.
Baking: Bake the potatoes for about 1 hour, or until they are very soft. Remove them from the oven, and reduce the heat to 350ºF.
Scooping the Potatoes: I always let the potatoes cool for a few minutes, so they’re more comfortable to handle. Then, I slice them in half and use a spoon to scoop the insides into a large mixing bowl. Discard the skins.
Assembling the Dip: Measure the butter, sour cream, 1 cup bacon, half of the cheese into the bowl with the potatoes. Then, add the salt, garlic powder, onion powder, and black pepper.
Beating It Up: I use an electric hand mixer to mash together the potatoes and other ingredients, being sure to leave plenty of fluffy potato bites in the mix. I also stir in half of the sliced green onions, reserving the other half for garnish.
Topping: Scrape the tasty mix into a 2 quart baking dish or 8 inch cake pan and spread it out into an even layer. Then, scatter the remaining cheese and bacon on top.
Baking: Bake for 30 minutes, or just until the cheese has melted and the potatoes are bubbling. Garnish with the remaining green onions just before serving.
Expert Tip
This is a hearty dip. So, you’re going to want to serve it with chips that have some heft. I like sturdy kettle cooked chips, tortilla chips, or ridged potato chips. Thin potato chips will break pretty often. And, there isn’t much that’s sadder than loading up a chip with all the good stuff, only to have it collapse under the pressure.
Make it a Party: A hot dip like this baked potato dip is one of my favorite things to feed a crowd. I can build the dip in advance, and then just pop it into the oven so it’s ready when I need it with no effort at all.
Take it to Go: You will be the star of the potluck if you bring this with you. You can bake it and take it hot, or finish it in the oven when you arrive. Just check with the host ahead of time to make sure you can nab a little corner of the oven.
Serving Suggestions
If I’m building a snack spread that will make everyone happy, this loaded baked potato dip is always right in the center. I like to balance it with a few other bold, scoopable favorites, like my grilled corn dip.
And, I also like to include something fresh and vibrant, like cowboy caviar. It lightens up the spread with bright flavors and plenty of texture, which pairs perfectly with this indulgent, savory potato dip.
Make Ahead & Storage
Make Ahead: This is a great dip to prepare ahead of time. Up to 24 hours in advance, you can prepare everything up to the point of the final bake. Then, just cover and refrigerate. Bake right before serving.
How to Store: Transfer leftover dip to a container, allow it to cool for about 20 minutes on the counter, then cover tightly and refrigerate for up to 3 days.
How to Reheat: For a single serving, scoop into a heat-proof bowl and microwave for about 1 to 2 minutes, or until steaming hot. For a larger number of servings, I transfer to a baking dish, cover with foil and bake at 350ºF until hot and bubbly.
More Potato Recipes
- Shepherd’s Pie Baked Potatoes
- BBQ Chicken Potato Casserole
- Mexican Ground Beef and Potatoes
- Chicken Stuffed Potatoes
Frequently Asked Questions
My personal preference is for Yukon gold potatoes, but Russet potatoes are a good substitute in this loaded baked potato dip recipe. You’ll still get that classic baked potato texture and flavor!
You bet! I do recommend you choose a good melting cheese that has some character of its own, though. Some nice choices include pepper jack or colby jack, both of which have good flavor and melt like a dream.
Absolutely. I’m Team Heat for this dip, but if you like cold potatoes from the fridge, you’ll probably love this dip cold. Just be aware that it will be thicker, when cold.
The sky is the limit, my friend! Just choose something sturdy and substantial. Personally, I like it with celery and carrot sticks, pita chips, or even cucumber rounds.
Baked Potato Dip
Ingredients
- 8 medium Yukon Gold potatoes or the potatoes of your choice
- ½ cup butter sliced into pieces or cubes
- ¾ cup sour cream
- 1 cup plus 2 tablespoons real bacon bits, divided
- 1½ cups freshly shredded cheddar cheese divided
- ¼ teaspoon kosher salt
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon granulated onion or onion powder
- ¼ teaspoon cayenne pepper or black pepper
- 2 green onions sliced thin, divided
Instructions
- Preheat the oven to 400°F. Place the potatoes on a baking sheet and poke holes in each one with a fork. Bake for 60-75 minutes, until soft.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing in half. Hold the potatoes with a hot pad and scoop the potato centers out and into a large mixing bowl. Discard the skins.
- Add the butter, sour cream, 1 cup bacon, ¾ cup cheese, salt, garlic, onion, and pepper to the potatoes in the bowl.
- Beat with an electric mixer to combine or smash with a potato masher, leaving plenty of fluffy potato bites in the mix. Stir in half of the sliced green onions.
- Transfer to an 8-inch or 2-quart baking dish. Spread in an even layer. Top with the remaining cheese and bacon. Bake for 30 minutes, until the cheese has melted and the potatoes are bubbling with little pools of butter.
- Remove from the oven and stir gently, to mix the melted cheese through the potatoes. Sprinkle with the remaining green onions and serve warm with potato chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
