Creamy, buttery, cheesy potatoes with bacon are combined in this Loaded Baked Potato Dip to create a snack that’s a guaranteed hit at your football party. Everyone knows that potatoes and sour cream go together like football and snacks.
And we all know the better your snacks, the better your team’s chances of winning, right?
My family is all about dipable foods and when did I get the idea of ​​a cheesy potato dip for potato chips? I was over it. It should come as no surprise that my family absolutely loved this recipe and it has become a popular favorite in our house.
Baked potato dip
To make this baked potato dip recipe, first bake the potatoes. Then cut them in half, scoop out the center and combine this fluffy baked potato with sour cream, butter and cheese.
The filling is my favorite part of the classic twice baked potato and that was the inspiration for this Twice Baked Potato Dip.
Served with hefty potato chips or eaten with a spoon, this is the mashed potato dish of my dreams.
Loaded Potato Dip
Potatoes + potatoes + all those yummy dairy products + bacon?! What’s not to love about this combination?
Perfect for game day or pretty much any other occasion, this loaded potato dip will be a big favorite for your next event. Judging by how quickly that goes away if I do it, I can pretty much guarantee it.
Even if your team misses the Ave Mary Pass, these potatoes will ensure your party is a winner.
Loaded baked potato dip ingredients
You need these ingredients for this recipe:
- potatoes
- butter
- sour cream
- bacon
- Cheddar cheese
- garlic powder, onion powder, salt and pepper
- green onions
Feel free to substitute cooked and crumbled bacon for the real bacon bits listed in this recipe. For recipe simplicity, I usually reach for the bacon bits that are always in our fridge.
Recipe for fried potato dip
- Preheat oven to 400°F. Place the potatoes on a baking sheet and poke holes in them with a fork. Bake for 60-75 minutes until tender.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F. Let the potatoes cool for a few minutes before slicing them in half. Hold the potatoes with a hot pad and scoop out the potato seeds and place in 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 them or mash them with a potato masher, leaving plenty of fluffy potato bites in the mixture. Stir in half of the chopped spring onions.
- Place in an 8-inch or 2-liter casserole dish. Spread in an even layer. Top with remaining cheese and bacon. Bake for 30 minutes, until cheese is melted and potatoes are bubbling with little puddles of butter.
- Remove from the oven and stir gently to incorporate the melted cheese into the potatoes. Sprinkle with the remaining spring onions and serve warm with potato chips.
Looking for more great game day food? Don’t miss this easy cheese board for meat lovers. If you’re feeling a bit fancier or looking to feed a crowd, this guide to making cheeseboards has plenty of helpful tips too.
Dill pickle dip is a kid favorite at my house and that bacon guacamole? No one can resist another bite if we make it.
Garlic Parmesan Pretzel bites are sure to go away as soon as they come out of the oven, and this Reuben Pull-Apart Bread needs to happen soon. (My boys are huge Reuben sandwich fans!)
Lastly, don’t forget to make an Everything Cheese Ball. They all loved it for the holidays and it’s perfect for snacking all year round!
{originally posted 11/17/18 – recipe notes and photos updated 1/30/23}
Disclosure: First shared in 2018 in partnership with Shamrock Farms. As always, all thoughts and opinions are my own.
