How do you like your baked potatoes? Mr. Diner likes his with lots of butter, but nothing else. I love mine loaded with everything on them: sour cream, bacon, cheese, green onions, chili, broccoli…a little of everything.
I discovered this Loaded Baked Potato Dip on the fantastic blog Brown-Eyed Baker. It isn’t quite as loaded as my dream baked potato, but it sure has all the main elements of a loaded baked potato: sour cream, bacon, green onions, & cheese. Where’s the potato, you say? In the chip, of course!
The only downsides to this dip are 1) that it’s pretty thick & my Ruffles chips kept breaking in it, and 2) that it’s heavy on the calories (that’s why I took it to an activity to spread the calories around). Anyone know if they make extra-thick & sturdy Ruffles potato chips?
Loaded Baked Potato Dip from Brown-Eyed Baker
16 oz. sour cream
16 slices (12-oz. package) bacon, cooked and crumbled
8 oz. sharp cheddar cheese, shredded (about 2 c.)
1/3 c. thinly sliced scallions or chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
Notes: I used light sour cream & low-sodium bacon and it still turned out great. I also like to chop my bacon into little slices before cooking it when I need crumbled bacon.
Average Fork Rating: 4
Mrs. Diner: 4