Baked Potato Dip

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Looking for a guaranteed hit at your next party? This easy dip is hearty, flavorful, and the first dish to disappear.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Appetizer

Cuisine: American

Servings:

Author: Mary Younkin

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

Feel free to substitute cooked and crumbled bacon for the real bacon bits listed in this recipe. For the ease of the recipe, I typically reach for the bacon bits that are always in our refrigerator.

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