Your favorite baked potato toppings turned into Loaded Baked Potato Dip is the soon-to-be hit of every party!
Baked Potato Dip
When enjoying baked potatoes, let’s face it. It is not about the potato, it is all about toppings. My husband jokes that the potato is just an excuse to eat a plate of butter, cheese, bacon, and sour cream. Personally, I am not seeing the problem.
He might be right, but that isn’t stopping anyone from diving into a bowl of loaded baked potato dip with, of course, a potato chip. Word to the wise here – use a sturdy chip. Something that will stand up to the weight of all the creamy, cheesy, bacon goodness!
(Now, that said, baked potatoes can be great in their own right, too. Try these Shepherd’s Pie Baked Potatoes and see what I mean.)
Yukon golds are my favorite for this loaded baked potato dip. They bake up so fluffy and the insides are super creamy when mixed with the butter and sour cream. It is part of what makes this dip so irresistible.
Let the potatoes cool for a few minutes, basically until you can easily handle them. Scoop out the insides and then add the other ingredients. I put everything in the mixer and let it combine. Keep some cheese, bacon, and green onions to sprinkle on top after the dip bakes.
If you are thinking that this recipe sounds a little crazy, I get it. Just wait until you see that melted cheese and the potatoes bubbling with little pools of butter. You will be loving it as much as we do.
Loaded Baked Potato Dip
Here is a quick list to add to your grocery shopping:
- Yukon Gold potatoes or the potatoes of your choice
- butter
- sour cream
- bacon bits
- shredded cheddar cheese
- kosher salt
- granulated garlic or garlic powder
- granulated onion or onion powder
- cayenne pepper or black pepper
- green onions
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. Enjoy!
Dip Party Ideas
I am guilty of being a grazer, especially at parties. I enjoy a good selection of appetizers and dips. Trying all the things people bring and sharing recipes is fun, must be the recipe writer in me.
I have a few go-to dips that come together quickly as a snack or put together as I head out the door. I have yet to bring home anything but an empty bowl.
Mango Corn Salsa is a sweet and spicy treat, boasting a satisfying crunch of fresh corn and mild jalapeno heat. Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.
Grilled Corn Dip is a creamy, spicy, slightly sweet snack for any time of the year. With loads of great flavor from cilantro, lime, chili powder, and cumin, this is an irresistibly dippable version of Mexican street corn.
This simple baked spinach artichoke dip is creamy, rich, and full of great flavors. My family reminds me quite regularly that there is nothing under the sun that is not enhanced through the inclusion of bacon. Try the slow cooker spinach artichoke dip as well.
Pomegranate Guacamole is a spicy, creamy, fresh as can be guacamole that is likely to turn your idea of what guacamole is supposed to be completely upside down.
Loaded 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. Enjoy!
Notes
Nutrition
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