When I asked my son to taste this Loaded Baked Potato Dip and an involuntary “Mmmm” was his response, I knew it was a keeper. Like the name implies, this dip has all the classic toppings of a loaded baked potato, and then some. Use sour cream or plain Greek yogurt. For just a touch of heat, add some jalapeno for garnish.
I thought this dip might need to be made ahead of time for the flavors to improve but it truly is perfect from the get-go. So, make it at the last minute. Or make it the day before. Either way, your guests will love it. Delicious served with chips, waffle fries or crudités (broccoli and carrots were winners).
Add extra garnish and there you go. Want to kick it up even more? Serve it with crispy baked potato skins (see recipe for instructions).
Loaded Baked Potato Dip
Ingredients
- 12 slices bacon, cooked crispy and crumbled. Save some for garnish
- 2 cups sour cream or plain Greek yogurt
- 2 cups shredded sharp or extra-sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 2 scallions, finely chopped including green part
- Handful of fresh chives, chopped or cut. Save some for garnish
- 3 teaspoons Frank's Hot Sauce, or hot sauce of your choice
- 1/4 teaspoon black pepper
- To serve: Potato chips, fries, baked potato skins or fresh vegetables of choice.
- Garnish: Crumbled bacon, chives, chopped jalapeno
Instructions
- Cook bacon in skillet to crisp. Let cool and then crumble.
- While bacon is cooling, in a medium bowl mix sour cream, both cheeses, scallions, chives, jalapenos if using, hot sauce (this will not add heat) and pepper. Stir well.
- Add crumbled bacon and stir well.
- Transfer to serving dish and serve or refrigerate for later. If making ahead of time, let dip sit at room temperature about 30 minutes before serving to soften.
- Just before serving, garnish with the extra bacon, chives and if desired, chopped jalapeno.
- Makes approximately 3 cups.
- Cook's note: If serving with baked potato skins, prepare skins as follows:
- Bake several small white or yellow potatoes until fork tender. Let cool slightly then cut potatoes in half. Spoon out potato pulp and save for later. Place potato skins on baking dish (if potatoes are large, you may cut them in quarters). Drizzle with olive oil, sprinkle salt and/or Parmesan cheese. Bake in 350F degree oven until crispy, 15-20 minutes.
