This creamy baked potato dip brings all the cozy flavors of a loaded baked potato right to your snack table. With sour cream, cheese, and crispy bacon, it’s a winner!
You won’t believe how fast it disappears! It’s perfect for sharing, but good luck keeping some for yourself. Trust me, I always end up making a second batch! 😄
Pair it with some crunchy chips or fresh veggies, and you’ve got a tasty treat that’s super easy to whip up. Enjoy every creamy bite merrily!
Key Ingredients & Substitutions
russet potatoes: These are perfect for this dip due to their starchy texture, giving it a creamy base. If russets aren’t available, consider using Yukon Gold potatoes for a buttery flavor.
sour cream: This adds tanginess and creaminess. For a lighter version, you can substitute Greek yogurt, which also adds protein.
mayonnaise: Mayonnaise enhances the dip’s richness. For a healthier option, you can substitute with avocado or use a light mayonnaise.
cheddar cheese: I recommend sharp cheddar for a stronger flavor. If you’re a fan of different cheeses, feel free to mix in Monterey Jack or pepper jack for a kick!
bacon: While crumbled bacon is classic, you can substitute with turkey bacon or leave it out entirely for a vegetarian version. Chopped mushrooms or sun-dried tomatoes can also add flavor!
How Do I Ensure My Potatoes Are Cooked Just Right?
Cooking the potatoes correctly is key for this dip. You want them tender enough to blend well but not mushy. Here’s how to get it just right:
- Start with peeled and diced russet potatoes. Cut them into uniform pieces for even cooking.
- Boil in salted water until fork-tender, which takes about 8-10 minutes. Keep an eye on them so they don’t overcook.
- Drain well and let them cool for a few minutes before mixing them into your creamy base.
This ensures that your dip has texture and isn’t just a mushy mess. Enjoy making it perfect!
Baked Potato Dip
Ingredients You’ll Need:
- 2 large russet potatoes (about 1 lb), peeled and diced
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled (about 6 slices)
- 3 green onions, thinly sliced (reserve some for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: extra cheddar cheese, chopped chives or green onions, extra bacon bits
How Much Time Will You Need?
This tasty baked potato dip will take about 40 minutes total. You’ll spend around 10 minutes preparing and boiling the potatoes, and another 20-25 minutes baking the dip in the oven. Let’s get cooking!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready for your dip when you’re done mixing!
2. Cook the Potatoes:
Boil the diced russet potatoes in a pot of salted water until they are tender but still firm—this should take about 8-10 minutes. Make sure to check them with a fork. Once they are ready, drain the water and set the potatoes aside to cool slightly.
3. Mix the Base:
In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, a pinch of salt, and black pepper. Stir well until everything is nicely blended.
4. Combine Ingredients:
Gently fold the cooked potatoes into the sour cream mixture. Add in ½ cup of the shredded cheddar cheese, crumbled bacon (saving a little for the top), and most of the sliced green onions. Mix everything together until the potatoes are well coated.
5. Transfer to Baking Dish:
Now, take your mixture and transfer it into an 8-inch round baking dish or similar size. Make sure to spread it evenly.
6. Add Toppings:
Sprinkle the remaining cheddar cheese and reserved bacon bits on top of the mixture to create a delicious cheesy crust.
7. Bake It Up:
Place the dish in your preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top.
8. Final Touches:
Once it’s baked to perfection, remove the dip from the oven and let it cool for a couple of minutes. Garnish with the remaining chopped green onions or chives for a fresh touch.
9. Serve and Enjoy:
Now it’s time to dig in! Serve your warm baked potato dip with potato chips, crackers, or fresh veggie sticks for dipping. Enjoy this rich, creamy, and super tasty dip that tastes just like a loaded baked potato!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes give the dip a creamy texture, Yukon Gold potatoes can also work well for a buttery flavor. Just make sure to cook them until tender!
Can I Make This Dip Ahead of Time?
Yes, you can prepare the dip a day in advance. Just mix all the ingredients and refrigerate them in the baking dish. When you’re ready to serve, simply bake it for 25-30 minutes, adding a few extra minutes if it’s chilled from the fridge.
How Do I Store Leftovers?
If you have any leftovers (though they’re unlikely!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, stirring occasionally for even heating.
Can I Make This Dip Vegetarian?
Definitely! Simply omit the bacon or substitute it with chopped mushrooms, sun-dried tomatoes, or even sautéed spinach for added flavor. You won’t miss the meat at all!
