Loaded Baked Potato Dip Recipe
Who doesn't love a loaded baked potato? This hearty dip is a guaranteed crowd-pleaser. Heap it up with bacon, chives, and green onions.
Margaret Houston
From Chris Shepherd
Underbelly
Houston, Texas
Ingredients
Serves 10-15
- 6 large russet potatoes
- 1/4 cup butter
- 2 cup sour cream
- 3 cups milk
- 1 cup white cheddar cheese
- 1 cup cooked chopped bacon, plus more for garnish
- 2 tbs. sliced chives, plus more for garnish
- 2 tbs. sliced green onions, plus more for garnish
- Salt and pepper, to taste
- Crackers, for serving
Preparation
Preheat the oven to 350 degrees. Wash potatoes well and poke them with a fork several times. Place them on a baking sheet and bake them for 45 minutes, or until cooked through.
While potatoes are still warm, halve them lengthwise and scoop the insides into a bowl. Reserve the skins for later. Melt butter in the microwave and add it to the potatoes, then add sour cream. Stir in milk a little bit at a time until dip is smooth but not runny. Add all remaining ingredients. Taste, season, and serve with crackers.
Optional: Fry the reserved potato skins, season them with salt, and use them as dippers. The day after serving the dip, you can also spoon any leftovers into the skins, and bake them with shredded cheese on top for 20 minutes at 350 degrees.
Margaret Houston
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