Loaded Baked Potato Dip

5 from 2 votes

Make at the last minute or several days ahead, this dip is classic loaded baked potato satisfaction. Equally delicious with sour cream or plain Greek yogurt.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Servings:

Calories: 358kcal

Author: Good Dinner Mom

Ingredients

12 slices bacon, cooked crispy and crumbled. Save some for garnish
2 cups sour cream, or plain Greek yogurt
2 cups sharp cheese, or extra-sharp cheddar, shredded
½ 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
¼ teaspoon black pepper

To Serve:

Potato chips, fries, baked potato skins or fresh vegetables of choice.

Garnish:

Crumbled bacon, chives, chopped jalapeno

Instructions

Cook 12 slices bacon in skillet to crisp. Let cool and then crumble.
While bacon is cooling, in a medium bowl mix 2 cups sour cream, 2 cups sharp cheese,½ cup Parmesan cheese, 2 scallions, handful chives, jalapeños (if using), 3 teaspoons hot sauce (this will not add heat) and ¼ teaspoon 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.

Nutrition