Can I make Loaded Baked Potato Dip ahead of time?

Yes you can assemble the dip ahead and bake it later when you are ready to serve.

Can I use Greek yogurt instead of sour cream?

Yes Greek yogurt works well and gives the dip a tangy creamy texture.

What should I serve with this dip?

This dip is great with chips toasted bread crackers or crisp vegetable sticks.

Can I store leftovers in the fridge?

Yes leftovers keep well and can be reheated until warm and creamy again.

Loaded Baked Potato Dip Recipe

Description

Loaded Baked Potato Dip is the easy and quick and simple way to bring the best comfort food ideas to your table. This healthy style twist uses baked potatoes Greek yogurt sour cream cheddar bacon and green onions for a rich dip that still feels homemade. It is great for weeknight dinner snacking and meal prep and holiday spreads and potluck tables and brunch and party menus when you want something warm filling and crowd pleasing.

Ingredients

Scale

2 large russet potatoes
1 cup sour cream
1/2 cup plain Greek yogurt
4 ounces cream cheese
2 cups divided shredded cheddar cheese
6 slices crumbled cooked bacon
3 sliced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

The potatoes bake until the skins wrinkle and the centers turn soft and steamy. Once split open the fluffy insides are visible and the rough skins look slightly crisp at the edges.
The scooped potato turns from fluffy chunks into a thick creamy mixture as the sour cream Greek yogurt and cream cheese blend in. Small lumps remain throughout which gives the dip a homemade texture and a rich look.
The dip changes again as cheddar bacon and green onions are folded through the pale potato base. Bright green pieces and golden cheese strands show through every scoop while the mixture looks thicker and more textured.
The surface gets covered with the remaining cheese and bacon and then turns hot and bubbly as it bakes. The cheese melts into glossy pools and the edges develop light golden spots that make the dish look extra inviting.
The final dish is thick creamy and visibly melty with scattered green onions over the top. The surface looks uneven and golden in places and every scoop shows soft potato and bacon tucked into the cheesy center.
The served portion looks thick creamy and rich with stretchy melted cheese and visible bacon and green onion pieces and light browning on the outer surface.

Notes

Pro Tips:

Bake the potatoes until very soft so the dip stays creamy instead of dense.
Reserve a handful of cheese and bacon for the top so the baked finish looks loaded and golden.
Leave a few potato lumps in the base for a rustic texture that tastes more like a baked potato.
Let the dip rest for a few minutes after baking so it thickens slightly and scoops more easily.

Storage: Store leftover dip in a covered container in the fridge for up to four days. Reheat until warm and creamy and stir gently before serving. You can also make the dip ahead and keep it unbaked in the fridge for a day. Then bake it fresh when you need an easy warm appetizer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1 serving